Name: Tapenade-stuffed garfish
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram truss cherry tomatoes; 1/4 cup (60ml) olive oil; 8 cleaned whole garfish (750g), butterflied; 1 medium red onion (170g), sliced thinly; 2 tablespoon red wine vinegar; 1 cup firmly packed fresh basil leaves, torn; 2 tablespoon plain flour; Tepanade; 1/2 cup (75g) feta-stuffed green olives, chopped finely; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 drained anchovy fillets, chopped finely; 1 clove garlic, crushed; 1 tablespoon olive oil

Ingredients

500 gram truss cherry tomatoes

1/4 cup (60ml) olive oil

8 cleaned whole garfish (750g), butterflied

1 medium red onion (170g), sliced thinly

2 tablespoon red wine vinegar

1 cup firmly packed fresh basil leaves, torn

2 tablespoon plain flour

Tepanade

1/2 cup (75g) feta-stuffed green olives, chopped finely

2 tablespoon finely chopped fresh flat-leaf parsley

2 drained anchovy fillets, chopped finely

1 clove garlic, crushed

1 tablespoon olive oil

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Place tomatoes on oiled shallow oven tray; roast about 10 minutes.

3.To make tapenade, combine olives, parsley, anchovy, garlic and one tablespoon of the oil in medium bowl. Fill cavities of garfish with tapenade; secure with kitchen string.

4.Combine onion and vinegar in small bowl; stand 10 minutes. Add basil; mix gently.

5.Coat fish in flour; shake away excess. Heat remaining oil in large frying pan; cook fish until browned both sides and cooked through.

6.Serve fish with tomato and basil salad.

Women's Weekly Food