Sea Bass with Red Pepper and Olive Tapenade

Name: Sea Bass with Red Pepper and Olive Tapenade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters fresh breadcrumbs made from soft white bread; 79 milliliters Kalamata olives or other brine-cured black olives, pitted; 6 servings Lemon wedges; 4 Tbsps olive oil; 3 Tbsps purchased pesto; 79 milliliters roasted red peppers from jar, drained; 1 kilograms sea bass fillets

Sea Bass with Red Pepper and Olive Tapenade might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 31g of protein, 16g of fat, and a total of 287 calories. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. A mixture of breadcrumbs made from bread, kalamatan olives, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.)

Ingredients you will need

Salt And Pepper

Tapenade

Cooking Oil

Preheat oven to 400°F.

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Oven

Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat.

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Cooking Oil

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Frying Pan

Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side.

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Salt And Pepper

Seabass

Fish

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Frying Pan

Transfer to rimmed baking sheet.

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Baking Sheet

Spread 2 tablespoons tapenade atop each fish fillet.

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Fish Fillets

Spread

Bake fish until opaque in center, about 8 minutes.

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Fish

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Oven

Transfer to plates.

Garnish with lemon wedges and with parsley sprigs, if desired.

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Lemon Wedge

Parsley

Equipment

Oven

Frying Pan

Baking Sheet

Ingredients

Servings:

118milliliters

fresh breadcrumbs made from soft white bread 79milliliters

Kalamata olives or other brine-cured black olives, pitted 6servings

Lemon wedges 4Tbsps

olive oil 3Tbsps

purchased pesto 79milliliters

roasted red peppers from jar, drained 1kilograms

sea bass fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.