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 (optional)
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

Ina’s Tip

This recipe also works in an air fryer, but reduce the cooking time to 10 – 12 minutes.


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