Ingredients


4 white fish fillets

150ml/5fl oz dry white wine

Lactose free butter for greasing

For the tapenade

50g/1¾oz anchovy fillets

1 tbsp garlic infused oil

175g/6¼oz pitted black 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

For the tomatoes

16 small tomatoes

2 tbsp olive oil




Method


Preheat the oven to 180C/350F/Gas 4. To make the tapenade, place the anchovies, garlic infused oil, 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.  Put the fillets into a baking dish and pour the wine over the fish. Place a piece of generously buttered (lactose free) 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.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Baked fish with olive tapenade