Ingredients

Steps

• Preheat the oven to 180°C.
• Blend anchovies, garlic, olives, lemon juice, and 4 tablespoons of olive oil to a coarse texture.
• Pulse in basil and parsley gently and season to taste.
• Spread the tapenade onto plaice fillets and roll from head to tail.
• Secure rolls with skewers and place in a baking dish with wine.
• Cover each fillet with buttered parchment paper and bake for 20 minutes.
• Roast tomatoes coated in olive oil on a tray for 10 to 15 minutes.
• Serve fish with tomatoes and drizzle with cooking juices.