Recipe
Baked Plaice Fillets with Anchovy Tapenade & Roasted Baby Tomatoes
Tender plaice fillets baked with a coarse anchovy, olive and herb tapenade, served with sweet roasted cherry tomatoes.
Ingredients
Method
20 mins prep20 mins cook40 mins total
Preheat the oven to 180C/350F/Gas 4. Lightly butter a baking dish and set aside.
For the tapenade, mix the anchovy fillets, black olives, garlic, basil, parsley, lemon juice and 40ml of the olive oil until coarse. Season with black pepper.
Spread the tapenade over the plaice fillets, roll each one from the thick end and place them seam-side down in the prepared dish. Pour in the white wine.
Cover the fish loosely with buttered baking paper and bake for 18–20 minutes, until the fillets are opaque and flake easily.
Toss the cherry tomatoes with the remaining olive oil on a baking tray. Roast beside the fish for 12–15 minutes, until the skins start to split.
Serve the plaice with the roasted tomatoes, spooning over the pan juices.
About this recipe
These baked plaice fillets are topped with a punchy anchovy, olive and herb tapenade, then cooked until just tender. Roasted cherry tomatoes bring sweetness and acidity to balance the savoury fish.
Prepare the tapenade while the oven heats, then bake the fish and tomatoes together for an easy Mediterranean-style supper.
