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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Preparation time: 5 minutes
Cooking time: 10 minutes
For the tapenade
For the fish
Chef's tip: Cutting the skin will help stop the fish from shrinking when being cooked. The thicker the fillet’s width the longer it will take to cook. To test whether the fish is cooked gently press the fillet with your finger and if it doesn’t bounce back up then it is cooked.
Pine nut tapenade
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