I love tapenade but had never thought about putting it on fish before – so when I saw this recipe (yes, on BBCGoodFood yet again!) yesterday I just had to make it. And what is even better, it takes all of 25 minutes from the time you start preparing the dish until the time you are sitting down for dinner! This is fantastic find as at the moment I have Spanish lessons until 7.30 every evening, and hate eating later than 8.30! (when did I turn into such an old woman?)

This recipe calls for ready-made tapenade, however if you want to make it from scratch (which is incredibly easy and quick) check out my tapenade recipe here: Tapenade

Ingredients

• 2 thick skinless white fish fillets, 200g each (I used red snapper, and probably 150g each)
• 1-2 tbsp of black olive tapenade
• 4 small ripe tomatoes, sliced (I used zucchini as that is what I had at home)
• Extra virgin olive oil
• 4 tbsp white wine (I had a bottle of Sake open, so I used that instead)

 Method

Heat the oven to 200°C.

Lightly season the fish on both sides, then put onto a non-stick baking tray (taste the tapenade before you season the fish, as it can be quite salty!)

Spread the tapenade over the top of the fillets. Scatter the tomatoes (or in my case zucchini ) over and around the fish. Drizzle everything with olive oil then splash with the white wine and roast for 15 minutes or until the tomatoes are sizzling and the
fish flakes easily in the middle (for me it took 20 mins).

You can serve the fish and tomatoes on top of the couscous, which you can prepare while the fish is roasting. However ‘C’ and I just had a side of par-boiled asparagus with parmesan cheese and rosé pepper and it tasted fantastic!

A lovely light but filling meal for the mid-week!

Hope you enjoy.