Baked Fish with Sun-dried Tomato and Olive Topping

Serves 4
The robust Mediterranean flavour of this topping is outstanding on fish.
Recipe Category
Products in this recipe

Fish Spice, Sun-dried Tomatoes

You will need

800 g firm white fish (Cape Salmon, Kabeljou, Steenbras or Kingklip), filleted and skinned
2 t (10 ml) Ina Paarman’s Fish Spice or Lemon & Black Pepper Seasoning
olive oil

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
3 cloves garlic
50 g tin anchovy fillets in oil (use the oil as well)
3 T (45 ml) olive oil
freshly ground black pepper


Adjust the oven rack to the middle position. Preheat the oven to 220ºC. Season the fish well on all sides with Fish Spice and lay in an ovenproof dish. Brush each fillet with olive oil. Briefly chop all the ingredients for the topping together in a processor or 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.