Sea Bass with Red Pepper and Olive Tapenade
You can never have too many main course recipes, so give Sea Bass with Red Pepper and Olive Tapenade a try. One portion of this dish contains roughly 62g of protein, 31g of fat, and a total of 556 calories. This dairy free and pescatarian recipe serves 6. A mixture of purchased pesto, roasted peppers from jar, purchased pesto, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
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.)
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.
Garnish with lemon wedges and with parsley sprigs, if desired.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. 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. The FitVine Wine Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
FitVine Wine Pinot Grigio
This slightly dry white wine is clear in color. It's clean, crisp, great tasting with floral notes on the nose and flavors of green apple and a hint of citrus. Finish is fresh.Enjoy tonight without sacrificing tomorrow.