Tapenade & Mezzanotte Fish

Recipe

Roast Fillet of Fish, Mezzanotte*, Grilled Med Veg, Tapenade*, Basil Oil*

A firm Potting Shed favourite - now you can make it at home. Nice.

Ingredients

2         Fillets of Hake/Cod/Sea Bass/Mullet
1         Bulb of Fennel
2         Courgettes
1         Tbsp Olives Et Al Tapenade
½         Tbsp Olives Et Al Mezzanotte Sauce
1         Tbsp Olives Et Al Basil Oil
1         Zest & Juice of a Lemon

Method

Heat oven to 190°C. Peel and slice Fennel into strips.

Chop Courgette into slices and quarters. Add both to a bowl and toss with Mezzanotte Sauce and a squeeze of Lemon Juice. Transfer to roasting tray and cook for 15 minutes.

Spread both fillets of Fish with the Tapenade, place on top of the Fennel and Courgette, drizzle with a little Basil Oil and the Lemon Zest, cook for another 10 minutes until fish is cooked.

Plate up with a dod or two of additional Tapenade, drizzle of Basil Oil and squeeze of Lemon.

Serve immediately with some crusty bread to mop up the juices.