Baked Haddock Pissaladiere with Tapenade Recipe

Smear a small amount of olive oil in a baking tray or heat-proof dish

Place 4 fresh haddock loins in the tray or dish

Spread tapenade on each of the loins

Sprinkle herbes de Provence and freshly ground black pepper over tapenade

Cover in foil

Bake in the oven for 25 minutes on a medium to high heat

Meanwhile, in a large frying pan, heat small amount of olive oil, together with the dessert spoon of butter

When melted, gently cook the onions and garlic until they are softened but not coloured

Add the chopped sage leaves

Add water and vermouth and carry on cooking gently until a thick-ish sauce has been formed

To finish, add the creme frais and a grind or 4 of fresh black pepper

To serve, place a good measure of sauce on a warm plate and place a fish loin on top