WHOLE SEA BASS WITH NICOISE TAPENADE

Ingredients

• 1 whole sea bass (2 to 2 1/2 pound) cleaned and scaled1 tablespoon olive oil1/2 cup Herbs de ProvenceTapenade:
• 1 cup pitted Nicoise olives
• 1 tablespoon minced garlic
• 1 tablespoon capers
• 3 anchovy fillets
• Juice of one lemon
• 1/4 cup extra virgin olive oil
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped parsley
• Fresh rosemary sprigs
• Essence

Instructions

Preheat the grill. Rub the entire fish with the olive oil. Season with the Herbs de Provence. For the tapenade: In a food processor, combine all the ingredients. Puree the mixture until smooth. Place the fish on the hot grill. Grill the fish for 4 minutes per 1/2-inch of thickness at the thickest point. Garnish with rosemary and Essence.

Yield: 4 servings

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