Preheat the oven to 200°C.
Toss together the olive oil, fennel and garlic and season generously with salt and pepper. Put into a lipped baking tray with the can of cherry tomatoes and ½ cup water. Bake for 30 mins.
Spread the tapenade over the top of the fish fillets. Add to the tray and bake for 10 mins or until the fish is cooked through.
1 tablespoon olive oil
2 fennel bulbs, quartered and very thinly sliced (use a mandolin)
2 cloves garlic, thinly sliced
salt and pepper
1 can cherry tomatoes
4 firm fish or salmon fillets
¼ cup Topshelf Tapenade Kalamata and Lemon Zest