Delia Smith's Roasted Fish Topped with Sun-dried Tomato Tapenad

Pre-heat the oven to gas mark 6, 400°F (200°C). Begin by reserving 6 olives and 6 medium basil leaves from the ingredients, then all you do to make the tapenade – which can be made 2 or 3 days in advance – is place all the ingredients in a food processor and blend them together to a coarse paste.

It's important not to over-process, the ingredients should retain some of their identity. When you're ready to cook the fish, wipe the fillets with kitchen paper, season, then fold them by tucking the thin end into the centre, then the thick end on top of that so you have a neat, slightly rounded shape.

Turn them over and place on an oiled baking sheet, then divide the tapenade mixture equally between them, using it as a topping.

Press it on quite firmly with your hands, then lightly roughen the surface with a fork.

Dip the reserved basil leaves in a little of the reserved tomato oil and place one on the top of each piece of fish, following that with an olive.

Now place the baking tray on a high shelf in the oven, bake the fish for 20-25 minutes, and serve straight away.