Recipe Library: 
Serves 5-6
Do try this recipe - it is always a winner
750 g filleted and skinned stockfish or kabeljou or kingklip
flour
4 cloves garlic, crushed
2 t (10 ml) Ina Paarman's Lemon and Black Pepper or Garlic & Herb seasoning
2 T (30 ml) lemon juice
2 T (30 ml) olive oil
1 cup (250 ml) stoned black olives, whole or sliced
¼ cup (60 ml) Ina Paarman's Sun-dried Tomato Quarters, drained
2 T (30 ml) brown sugar
1 x 400 g Ina Paarman's Tomato, Olive & Chilli Pasta Sauce
Chopped basil or parsley to garnish
Preheat the oven to 200ºC. Dust fish pieces lightly with flower. Mix the garlic, seasoning, lemon juice and olive oil together and brush over fish. Place the olives and sun-dried tomatoes in an ovenproof dish and arrange the fish pieces on top. Sprinkle fish with brown sugar and carefully spoon the pasta sauce over. Bake open for 25 minutes until cooked. Garnish with herbs. Serve with polenta or pasta and a mixed green salad dressed with Ina Paarman's Herb dressing or Balsamic vinaigrette.