Recipe for Roast Haddock with Sundried Tomato Tapenade

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Yield:

1 servings

Ingredients:

Amount	Ingredient
240 gm	Haddock, fresh
300 gm	Sundried tomatoes
120 gm	Black olives
15 gm	Basil leaves
2 x	Cloves garlic
1 x	50 grams tin anchovies
3 tbl	Capers

Instructions:

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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