Ingredients

• 2 pieces of cod or haddock fillets
• a few sun-dried tomatoes
• several black olive
• handful of basil leaves
• 1 garlic clove
• 1/2 tin of anchovies
• 1 tbsp of capers

Method

1. Grind all of the tapenade ingredients with a pestle and mortar to a course paste.

2. Fold the ends of fish on a baking tray to make a rectangular shape.

3. Press the tapenade onto the fish and decorate each with a remaining basil leaf and olive.

4. Bake at 200c for 20-25 minutes.