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Sea Bass with Red Pepper and Olive Tapenade

4.1

(20)

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Sea Bass with Red Pepper and Olive Tapenade

Recipe information

  • Yield

    Makes 6 servings

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)

Preparation

  1. Step 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.)

    Step 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.

TagsSea BassBassFishSeafoodOliveParsleyHerbs & SpicesMainDinnerGluten FreeMake Ahead30 Minutes or LessEasyOven BakeFood ProcessorBon Appétit
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