Smear a small amount of olive oil in a baking tray or heat-proof dish Place 4 fresh haddock loins in the tray or dish Spread tapenade on each of the loins Sprinkle herbes de Provence and freshly ground black pepper over tapenade Cover in foil Bake in the oven for 25 minutes on a medium to high heat Meanwhile, in a large frying pan, heat small amount of olive oil, together with the dessert spoon of butter When melted, gently cook the onions and garlic until they are softened but not coloured Add the chopped sage leaves Add water and vermouth and carry on cooking gently until a thick-ish sauce has been formed To finish, add the creme frais and a grind or 4 of fresh black pepper To serve, place a good measure of sauce on a warm plate and place a fish loin on top