Prep time: 10 minutes
Cooking time: 15-20 minutes
Total time: 25-30 minutes
Preheat the oven to 180/350/gas 4.
Line a roasting tray with baking parchment.
Place the black olives, sundried tomatoes, sundried tomato oil, oregano leaves and lemon juice in food processor or blender and blitz to a coarse paste. eason well with salt and pepper.
Grate in the Parmesan and courgette and stir.
Next, place the fish fillets on the baking paper in the roasting tray. Put a tablespoon of the tapenade on each fish fillet and gently push down with the back of the spoon.
Place in the oven and cook for 15-20 minutes depending on the thickness of your fish. The fish is cooked when the juices run white and the fish flakes apart with a fork.
Serve with wilted greens or lightly boiled samphire.
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