Fish Baked With Tapenade Tomatoes

1:36 am on 26 September 2008

(Serves 2)

Ever since I enjoyed a dish similar to this at a friend's house several years ago, I've been making it myself, trying to make it as well as she did. The baked combination of moist firm fish spread with tapenade, chunks of fresh tomato and a topping of crunchy crumbs is delicious. You can buy the tapenade or make it yourself.

Ingredients

400g firm-fleshed fish such as blue warehou, bluenose or groper, cut into large pieces
salt and pepper
2-3 tablespoons tapenade
freshly chopped parsley and thyme
3-4 ripe red tomatoes, blanched, peeled and cut into chunks
half cup fresh coarse breadcrumbs, tossed with 2 tablespoons olive oil

Method

Preheat oven to 170C. Take a small baking dish just big enough to hold the fish in a single layer. Pour a little olive oil in the bottom and lay the fish on top. Season with salt and pepper and spread with the tapenade. Sprinkle with parsley and thyme and scatter with the chopped tomatoes. Sprinkle the olive-oil tossed crumbs over the top and put in the oven for about 15 minutes until the fish is just cooked and the crumbs are golden brown. Serve hot or warm.

From Jesse Mulligan, 1–4pm

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