Home > Celiac Travel Blog > Haddock with olive tapenade with baked fennel
Haddock with olive tapenade with baked fennel
Published 25 May, 2007
TweetWe eat a lot of fish here in Oban. It would be rude not to - we can get fish right on the harbourside. The only way to get fresher is to catch it yourself.
This is a nice quick way to liven up some plain white fish. First, make your tapenade.
Gluten free olive tapenade
This will make much more tapenade that you will need for fish for 4, but it will keep in the fridge for a good week, maybe much longer. Rule is, don't eat it if it's furry.
75g pitted olives (we used kalamata, but black is fine)
4 anchovy fillets in oil
25g capers, rinsed
3 garlic cloves
75 ml olive oil
Fresh ground black pepper
Pop the solid stuff into a blender and blitz for a few seconds. Then switch on and add the oil slowly. Continue until smooth.
Then take your fish...
Then spread a thin layer (and I mean thin - if you taste the tapenade you'll see just how punchy it is :) ) on one side of the fish. Set aside.
The Baked Fennel
4 medium fennel bulbs
Splash vermouth
Ground black pepper
Olive oil
Take the fennel bulbs, cut off the tops and bottoms and halve. Then halve each piece again, then again. Put into a baking tray with the vermouth, pepper and olive oil, and add 4 tablespoons of water. Take a piece of baking parchment and soak under the tap, then lay over the fennel and scrunch round it to keep the moisture in so the fennel steams and doesn't dry out.
Put in a 200C (400F) oven for about 30 minutes. Check it so it doesn't dry out.
When the fennel is ready, just fry the fish for 3 minutes each side in a little olive oil and serve with a salad. Oh, gluten free summer heaven.
