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Oven Fish with Sun-dried Tomato and Olive Topping

Oven Fish with Sun-dried Tomato and Olive Topping

The robust Mediterranean flavour of this topping is outstanding on fish.
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You Will Need:

Main Dish
Topping
  • 8 pieces of Ina Paarman's Sun-dried Tomatoes, drained
  • 1/4 cup de-pipped Kalamata olives
  • ¼ cup (60 ml) fresh parsley
  • 1 T (15 ml) green peppercorns, drained from brine (optional)
  • 3 cloves garlic
  • 2-3 anchovy fillets in oil (optional)
  • 3 T (45 ml) olive oil
  • freshly ground black pepper
Main Dish
Topping
  • 8 pieces of Ina Paarman's Sun-dried Tomatoes, drained
  • 1/4 cup de-pipped Kalamata olives
  • ¼ cup (60 ml) fresh parsley
  • 1 T (15 ml) green peppercorns, drained from brine (optional)
  • 3 cloves garlic
  • 2-3 anchovy fillets in oil (optional)
  • 3 T (45 ml) olive oil
  • freshly ground black pepper

Ina’s Tip

This recipe also works in an air fryer, but reduce the cooking time to 10 - 12 minutes.

Method:

Adjust the oven rack to the middle position.

Preheat the oven to 220ºC.

Season the fish well on all sides with Fish Spice or Lemon & Black Pepper Seasoning and lay in an ovenproof dish.

Brush each fillet with olive oil.

Briefly chop all the ingredients for the topping together with a cook's knife to form a rough-textured paste.

Spread on top of the fish. Bake for 17 - 20 minutes.

Serve with baked potato wedges.

For air-frying, bake in a preheated air-fryer at 200˚C for 10 - 12 minutes. 

 

Oven Fish with Sun-dried Tomato and Olive Topping

The robust Mediterranean flavour of this topping is outstanding on fish.
Oven Fish with Sun-dried Tomato and Olive Topping

You Will Need:

Main Dish
Topping
  • 8 pieces of Ina Paarman's Sun-dried Tomatoes, drained
  • 1/4 cup de-pipped Kalamata olives
  • ¼ cup (60 ml) fresh parsley
  • 1 T (15 ml) green peppercorns, drained from brine (optional)
  • 3 cloves garlic
  • 2-3 anchovy fillets in oil (optional)
  • 3 T (45 ml) olive oil
  • freshly ground black pepper
Ina’s Tip

This recipe also works in an air fryer, but reduce the cooking time to 10 - 12 minutes.

Method:

Adjust the oven rack to the middle position.

Preheat the oven to 220ºC.

Season the fish well on all sides with Fish Spice or Lemon & Black Pepper Seasoning and lay in an ovenproof dish.

Brush each fillet with olive oil.

Briefly chop all the ingredients for the topping together with a cook's knife to form a rough-textured paste.

Spread on top of the fish. Bake for 17 - 20 minutes.

Serve with baked potato wedges.

For air-frying, bake in a preheated air-fryer at 200˚C for 10 - 12 minutes. 

 

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