Wednesday, July 14, 2010
FANTASTIC FISH WITH TAPENADE
This is a great recipe to have under your belt. It involves more shopping than preparation. It tastes wonderful - fresh, vibrant and oh so tasty. It makes a fantastic dinner party dish - totally made in advance. The tapenade can be made up to a week before you need it. Just spread it over your fish (cod, haddock, hake, actually any thick white fish) pop it in the oven and wait for deliciousness!!
The recipe comes from Delia's Winter Collection, and I can see why she put in that book, it would bring some much needed sunshine to a cold winter's meal. It also makes for a wonderfully light, tasty summer meal too!
Other than the fresh basil, the ingredients can all be kept for ages, making this a great meal to have up your sleeve for when the basil is cheap or when you have little time to prepare for visitors.
Sun Dried Tomatoe Tapenade
1 jar sun-dried tomatoes (reserve the oil)
1 tin pitted black olives (175g) drained
30g/1 oz basil leaves (this is alot of basil!)
1 tsp (heaped) green peppercorns in brine, rinsed and drained
2 big garlic cloves
1 tin anchovies (50g)
3 tsp (heaped) capers, drained and dried.
3 tbsp oil from the tomatoes.*
Place all the ingredients in the food processor and blitz into a coarse paste.
Spread your fish of choice with the tapinade and bake for about 20 - 25 minutes.
I find that the tapenade will be enough to serve about 12 portions, and that it keeps really well in a jar in the fridge for quite some time if you keep it covered with oil.
*The rest of the oil is great in a salad dressing.