Instructions: Spread the flesh side of the fillets with a thin layer of tapenade.

Dust their skin sides with seasoned flour.

Heat a little of the olive oil in a nonstick frying pan.

Cook the fish for approximately 2 minutes on each side starting with the skin side.

Arrange two fillets on each warmed plate.

Warm the remaining olive oil in the same pan and add the tomatoes olives and a splash of balsamic vinegar.

Season to taste.

Pour the sauce around the fish fillets and garnish with the basil leaves shredded.

Serve with a leaf salad.

Serves 2

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