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- Source: EE2302
- Dish Type: Entree
- Version: 2 [other versions]
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Whole Sea Bass with Nicoise Tapenade
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
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
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