Instructions: 1 Skin the fish using a sharp knife. Remove any bones from around the edge.

Allow the fish to marinade in the olive oil and seasoning for as long as possible.

2 Heat the butter in a small pan and fry the fish for about three minutes on each side until golden and cooked through.

3 For the Dressing: Finely chop the herbs together and mix in the olive oil and garlic. Reserve half the dressing. Put the other half in a mini blender to make the tapenade.

4 Add the olives and whizz to a paste, (add a little olive oil if necessary to loosen the mixture). Spread the tapenade on each piece of fish and pour the dressing over before serving.

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