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