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Tapenade and tomato roast fish
- 2 thick skinless white sustainable fish fillets, 200g each
- 1-2 tbsp black olive tapenade
- 4 small ripe tomatoes , silced
- extra-virgin olive oil
- 4 tbsp white wine
- 100g couscous
- hot vegetable or chicken stock
- a bunch flat-leaf parsley , chopped
Directions:View on BBC Good Food
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