Preheat the oven to Gas mark 6/200°C/Fan 180°C. Using a long sharp knife, take each fish fillet and starting from the thin end of the fillet, start to remove the skin, by placing the fish skin side down onto board and using a little salt on the ends of your fingers (to grip), place the knife between the flesh and skin and begin to saw from side to side, keeping the knife flat to the board, working your way along the fish until all flesh is separated from the skin. Spread each of the fish fillets with the tapenade (on the side where the skin was) and scatter with the chopped basil and drizzle with lemon juice. Season well then roll each up tightly to enclose the filling and secure with a cocktail stick.
Place into a shallow, lightly greased ovenproof dish and cook in the preheated oven for 15 minutes until the fish is opaque and cooked through. Meanwhile make the salsa by mixing all the ingredients in a small mixing bowl and seasoning well with salt and freshly ground black pepper. Serve the fish hot with the salsa spooned over each.
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