- 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
- 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.