Recipe for Halibut with Tapenade in Filo Pastry 
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Yield:
4
Ingredients:
Amount Ingredient
Halibut
185 gm can pitted sliced black olives drained and chopped
1 clv garlic crushed
2 tbl capers chopped
2 tsp wholegrain mustard
freshly ground black pepper
1 tsp fruity olive oil
8 sht filo pastry cut into 20cm squares
25 gm butter meted
4 x halibut steaks each weighing about 125g or a 500g thick while fish fillet cut into four
2 tbl olive oil
Instructions:
Instructions: Aga equipment:
wire shelf on third set of runners in roasting oven

Mix together the olives garlic capers and mustard.

Season with a little black pepper then add the oil and leave to stand for at least 30 minutes.

Melt the butter in a pan on the simmering plate or on the back of the aga then brush the filo pastry with the melted butter.

Stack the pastry into four lots of two then diode the olive mixture between them.

Nestle the fish on top then wap the pastry over it crimping the ends together into a cracker shape.

Lift the filo parcels carefully on to a baking sheet then brush them with the remaining butter.

Cook in the roasting ovenfor 12 minutes then serve immediately with a salad garnish.

Use any fine fleshed thick white fish of your choice bass cod or haddock are all possible alternatives to halibut.

Serves 4

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