Baked fish with green olive tapenade recipe
 4 plaice fillets150ml/5fl oz dry white winebutter for greasing 4 plaice fillets 150ml/5fl oz dry white wine butter for greasing 50g/1¾oz anchovy fillets2 garlic cloves, peeled175g/6¼oz pitted green olives1 lemon, juice only4 tbsp olive oil20g/¾oz, or large handful, basil leaves20g/¾oz, or large handful, flatleaf parsleysalt and freshly ground black pepper 50g/1¾oz anchovy fillets 2 garlic cloves, peeled 175g/6¼oz pitted green olives 1 lemon, juice only 4 tbsp olive oil 20g/¾oz, or large handful, basil leaves 20g/¾oz, or large handful, flatleaf parsley salt and freshly ground black pepper 16 baby plum or cherry tomatoes2 tbsp olive oil 16 baby plum or cherry tomatoes 2 tbsp olive oil Method Preheat the oven to 180C/350F/Gas 4.To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste.Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes.Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes.Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste. Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish. Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes. Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes. Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes. Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish. Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish.