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 store cupboard ingredients.

SERVES 6

6 tail-end pieces of cod or haddock weighing 175-200g (6-7oz) each, skin removed

FOR THE TAPENADE

275g (10oz) jar sun-dried tomatoes, drained, reserving the oil

185g tin pitted black olives in brine, drained and rinsed, or 175g (6oz) bought loose 2 x 15g packs (or 1oz) basil leaves 2 fat cloves garlic, peeled 1 heaped tsp (about 36) green peppercorns in brine, rinsed and drained 50g tin of anchovies, including the oil 3 heaped tbsp capers, drained and pressed between double layers of absorbent kitchen paper 3 tbsp oil from the tomatoes Freshly milled black pepper PRE-HEAT the oven to 200c/400f/gas 6. Begin by reserving 6 olives and 6 medium basil leaves from the ingredients, then all you do to make the tapenade — which can be made 2-3 days in advance — is place all ingredients in a food processor and blend to a coarse paste. It’s important not to over-process; the ingredients should retain some of their identity.

When you’re ready to cook the fish, wipe the fillets with kitchen paper, season, then fold them by tucking the thin end into the centre, then the thick end on top of that so you have a neat, slightly rounded shape.

Turn them over and place on an oiled baking sheet, then divide the tapenade mixture equally between them, using it as a topping.

Press it on quite firmly with your hands, then lightly roughen the surface with a fork.

Dip the reserved basil leaves in a little of the reserved tomato oil and place one on the top of each piece of fish, following that with an olive.

Now place the baking tray on a high shelf in the oven, bake the fish for 20-25 minutes, and serve straight away.