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Baked fish with green olive tapenade
Fruit and vegetables
2
garlic
cloves, peeled
1
lemon
, juice only
20g/¾oz, or large handful,
basil
leaves
20g/¾oz, or large handful, flatleaf
parsley
16 baby plum or
cherry tomatoes
Tins, packets and jars
50g/1¾oz anchovy fillets
175g/6¼oz pitted green
olives
Cooking ingredients
4 tbsp
olive oil
salt and freshly ground
black pepper
2 tbsp
olive oil
Dairy, eggs and chilled
butter
for greasing
Meat, fish and poultry
4
plaice
fillets
Other
150ml/5fl oz dry
white wine
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