Sea Bass with Red Pepper and Olive Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup fresh breadcrumbs made from soft white bread |
1/3 cup kalamata olives or other brine-cured black olives, pitted |
1/3 cup roasted red peppers from jar, drained |
3 tablespoons purchased pesto |
3 1/2 tablespoons olive oil |
6 6-ounce sea bass fillets |
lemon wedges |
fresh parsley sprigs (optional) |
Directions:
1. Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
2. Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.
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