Roasted Fish Topped with Sun-dried Tomato Tapenade
"This is, quite simply, a fantastic recipe – it takes no time at all but has the kind of taste that makes people think you spent hours in the kitchen. And another of its great virtues is that, apart from the fish itself and fresh basil leaves, the whole thing is made from storecupboard ingredients."
Servings:
6 people
Health Score
High
Medium
Low
9.3 / 10
High score
Glycemic Index
Index
30
LowLoad
9
LowNutrition per serving:
| Calories | 1386.31 kcal | 69% |
| Fat | 22.62 g | 32% |
| Carbs | 28.74 g | 11% |
| Sugars | 17.28 g | 19% |
| Protein | 255.06 g | 510% |
| Sodium | 1533.56 mg | 77% |
| Fiber | 6.14 g | 22% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 30 Low |
Glycemic Load 9 Low |
Ingredients
6 tail-end pieces of cod or haddock weighing 6-7 oz (175-200 g) each, skin removed
10 oz (275 g) jar sun-dried tomatoes, drained, reserving the oil
185 g tin pitted black olives in brine, drained and rinsed, or 175 g bought loose
2 x 15 g packs (or 1 oz) basil leaves
2 fat cloves garlic, peeled
1 heaped teaspoon (about 36) green peppercorns in brine, rinsed and drained
50 g tin of anchovies including the oil
3 heaped tablespoons capers, drained and pressed between double layers of absorbent kitchen paper
3 tablespoons oil from the tomatoes
freshly milled black pepper
Directions
Read the directions for this recipe at Delia Online
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