Ingredients

• 4 plaice fillets
• 150ml/5fl oz dry white wine
• butter for greasing
• 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 tomatoes
• 2 tbsp olive oil

Directions

• 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.