Roasted Fish Topped with Sun-dried Tomato Tapenade
This is, quite simply, a fantastic recipe – it takes no time at all but has the kind of taste that makes people think you spent hours in the kitchen. And another of its great virtues is that, apart from the fish itself and fresh basil leaves, the whole thing is made from storecupboard ingredients.
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This recipe is taken from Delia Smith’s Winter Collection and The Delia Collection: Fish.
Begin by reserving 6 whole olives and 6 medium basil leaves from the ingredients, then all you do to make the tapenade – which can be made 2 or 3 days in advance – is place all the ingredients in a food processor and blend them together to a coarse paste.
It's important not to over-process; the ingredients should retain some of their identity.
When you're ready to cook the fish, wipe the fillets with kitchen paper, season, then fold them by tucking the thin end into the centre then the thick end on top of that so you have a neat, slightly rounded shape.
Turn them over and place on an oiled baking sheet, then divide the tapenade mixture equally between them, using it as a topping.
Press it on quite firmly with your hands, then lightly roughen the surface with a fork.
Dip the reserved basil leaves in a little of the reserved tomato oil and place one on the top of each piece of fish, following that with an olive.
Now place the baking tray on a high shelf in the oven, bake the fish for 20-25 minutes, and serve straight away.
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This recipe is delightfully different and makes a complete meal for two to three people with perhaps a simple green salad with a lemony dressing as an accompaniment.
For this you need two Dover soles, boned, skinned and cut into fillets, or plaice fillets if you want a less expensive dish.
Four pieces of any white fish can be used for this dish, though my own personal choice is cod steaks on the bone.
Delia describes this as 'one of the best fish recipes ever' - and who are we to argue? What's more it's a doddle to make and will provide you with masses of lovely omega 3 essential fatty acids.
You can cook this from scratch in about 15 minutes, making it ideal for a midweek supper, although it's luxurious enough for entertaining - and no one will believe quite how easy it is to make!
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