No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Whole Sea Bass With Nicoise Tapenade

  • Yield: 4 servings


  • 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


  • 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.