Tomato Crostini Topped with Grilled Plaice and Tapenade

Name: Tomato Crostini Topped with Grilled Plaice and Tapenade
Cuisine: British
Ingredients: 4 slices of French bread, cut at an angle and about 1cm/½in thick; 75 ml/2½ fl oz olive oil; salt and freshly ground white pepper; salt and freshly ground white pepper; 4 × 55-85 g/2-3 oz skinned fillets of plaice; 25 g/1 oz melted butter; 4 plum tomatoes; 4 tbsp tapenade

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This makes a great lunch dish or starter; it is colourful and light to eat, great for lunch in the garden on a summer’s day. Simple to make and quick to cook, nothing could be easier.

Ingredients

4 slices of French bread, cut at an angle and about 1cm/½in thick
75 ml/2½ fl oz olive

Europe
United Kingdom
Fish course
Lunch
Starter
Pescatarian
Summer

Method

Dribble 60ml/2fl oz of the oil over the French bread and season. Place them on a baking sheet in an oven pre-heated to 180°C/350°F/Gas 4 until they are golden brown and crisp, then increase the heat of the oven slightly to 200°C/400°F/Gas 6. Lightly grease a grilling tray with a little