| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 240 |
g |
Haddock; fresh |
| 300 |
g |
Sundried tomatoes |
| 120 |
g |
Black olives |
| 15 |
g |
Basil leaves |
| 2 |
|
Cloves garlic |
| 1 |
|
50 grams tin anchovies |
| 3 |
tb |
Capers |
|
|
Seasoning |
INSTRUCTIONS
Preheat the oven to 175C.
Fillet the fish and keep chilled. Place all the ingredients in a food
processor and blend together to form a coarse paste.
Fold the fish into 3, placing the tail part to the centre. Place the fish
into a pan or tray suitable for the oven. Divide the tapenade mixture
equally between them and press firmly.
Place the basil leaves on top and sprinkle with olive oil.
Bake in the oven for 10-15 minutes.
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