Sea Bass With Red Pepper And Olive Tapenade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEA BASS WITH RED PEPPER AND OLIVE TAPENADE



Sea Bass with Red Pepper and Olive Tapenade image

Categories     Food Processor     Fish     Olive     Pepper     Bake     Sauté     Dinner     Bass     Fall     Summer     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup fresh breadcrumbs made from soft white bread
1/3 cup Kalamata olives or other brine-cured black olives, pitted
1/3 cup roasted red peppers from jar, drained
3 tablespoons purchased pesto
3 1/2 tablespoons olive oil
6 6-ounce sea bass fillets
Lemon wedges
Fresh parsley sprigs (optional)

Steps:

  • 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.)
  • Preheat oven to 400°F. 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. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.

SAUTEED SEA BASS ON RATATOUILLE, TAPENADE, TOMATO FONDUE



Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 25

4 tablespoons olive oil
1 onion, peeled and diced
1 each red and Yellow bell pepper, seeded and diced
1 small eggplant; peeled, seeded and diced
1 zucchini, peeled, seeded and diced
1 yellow squash, peeled seeded and diced
2 tablespoons diced shallot
2 tablespoons diced garlic
1 tablespoon fresh thyme leaves
Salt and pepper to taste
1 cup diced plum tomatoes, seeded
1 cup mixed country olives, remove the pits
1/ 4 cup capers
2 filets of anchovy, rinsed and patted dry
2 cloves of garlic peeled
1/3 cup olive oil
1 cup olive oil
1 medium red onion, peeled and finely diced
Kosher salt and freshly ground pepper to taste
4 cloves garlic, peeled and chopped
Small pinch of oregano, thyme and bay leaf
16-ounce can italian plum tomatoes, seeds removed
4 seven-ounces center cut swordfish steaks
Herb oil (a blend of a few fresh sprigs thyme, rosemary, and parsley with 2 cloves of minced garlic, Chile pepper and 1/2 cup olive oil)
Salt and pepper

Steps:

  • Place a large saute pan over medium high heat and heat the on. When hot. add the onion. Stir to coat with Oil. Saute one minute then add the peppers, Stir, saute briefly and add the eggplant. Stir, saute and add the zucchini and squash. Season with salt & pepper, and saute the vegetables until soft. another 2 minutes. Add the shallot, garlic, and thyme, stir to combine well, and saute another 2 minutes, Add the diced tomato, heat through, and reserve.;
  • Place olives, capers, anchovy and garlic in food processor with about half of the olive oil and puree. With the motor running, add the remaining olive oiI. Reserve;
  • Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5 to10 minutes until the onions are soft. Season with salt and: pepper. Add the chopped garlic and Herb's, simmer for 1 to2 minutes, carefully cooking but not browning the garlic (the oil should seer the vegetables). Add the tomatoes, and continue cooking another 10 minutes. Place the contents of the sauce pot a food processor and pulse a few times to blend the ingredients You want the sauce to be chunky. Reserve.
  • Pre-heat grill. Brush steaks with the herb oil and season with salt and pepper. Place over white coals and grill for approximately 3 minutes. Turn steaks and grill another 3 minutes, until medium Remove.
  • To assemble the mound ratatouille in the center of one plate. Place one swordfish steak on top. Put one rounded spoonful of tapenade on top of the steak and surround it with tomato fondue.

BLACK SEA BASS WITH TAPENADE



Black Sea Bass With Tapenade image

Provided by Bryan Miller

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

20 large cloves garlic
Salt and freshly ground white pepper to taste
1/2 cup top-quality extra-virgin olive oil
1 pound potatoes, preferably fingerling, Ruby Crescent or Yellow Finn
1 medium Spanish onion, peeled and cut into 1/8-inch-thick slices
1 small bunch rosemary
1 small bunch thyme
4 6-ounce black sea bass fillets (or a 4- to 6-pound whole fish)
1 lemon, thinly sliced
2 tomatoes, peeled, seeded and chopped
1 1/2 cups dry white wine
2 cups fish stock or clam juice
4 2-inch slices baguette
1/4 cup parsley, coarsely chopped
Tapenade (see recipe)

Steps:

  • Preheat oven to 325 degrees. Place the garlic in a medium casserole with a lid. Season with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Cover and roast for 45 minutes to 1 hour, until soft. Set aside.
  • Peel the potatoes, and slice into 1/8-inch-thick rounds. Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid. Add the potatoes, and season with salt and pepper. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Add the onions, cover, and cook for 5 minutes.
  • Once the garlic is done, raise the oven temperature to 450 degrees.
  • Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil. Add rosemary and thyme sprigs, and cover with the fish fillets. Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
  • Place the uncovered casserole over high heat. When the potatoes begin to sizzle, add the wine. Reduce the heat, and simmer for 2 minutes. Pour in the fish stock, and cover. Bring to a boil. Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
  • Meanwhile, toast the slices of baguette and rub them with olive oil.
  • Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme. Pour sauce over the fish, and sprinkle with parsley.
  • Serve garnished with croutons topped with tapenade.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams

PAN-FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE



Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

2 red peppers
2 tablespoons olive oil
1 shallot, minced
3 tablespoons white wine
6 tablespoons chicken stock
Lemon juice, to taste
Salt and freshly ground black pepper
1 head broccoli, about 14 ounces/390 g
1 leek, washed and trimmed
Salt and freshly ground black pepper
1 tablespoon butter, plus more to taste
Zest and juice of 1 lemon, to taste
4 fillets sea bass, about 4 ounces/110 g each
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
  • Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
  • To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.
  • Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish.
  • To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside.
  • For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!

SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE



Sea Bass with Sun-Dried Tomato and Black Olive Tapenade image

Categories     Olive     Tomato     Broil     Low Carb     Low Fat     Bass     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 sun-dried tomato halves (not packed in oil)
8 Kalamata olives, pitted
2 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 large garlic clove
2 teaspoons red wine vinegar
1 teaspoon olive oil
4 6-ounce sea bass fillets

Steps:

  • Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
  • Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
  • Transfer fish to plates. Top with spoonful of tapenade and serve.

More about "sea bass with red pepper and olive tapenade recipes"

BAKED SEA BASS PARCELS WITH TOMATOES & BLACK OLIVE PASTE ...
baked-sea-bass-parcels-with-tomatoes-black-olive-paste image
2015-11-20 6-8 large basil leaves. 2 tsp Black Olive Tapenade. 2 sea bass fillets. Optional to serve: Boiled, buttered baby new potatoes or Jersey royal potatoes. 1. Preheat the oven and baking tray to 180C. Coat each piece of greaseproof paper with 1 tsp of Extra Virgin Olive Oil, 2. Pile equal amounts of peppers…
From belazu.com
Servings 2
Estimated Reading Time 50 secs


PAN-FRIED FILLET OF SEA BREAM WITH BLACK OLIVE TAPENADE ...
pan-fried-fillet-of-sea-bream-with-black-olive-tapenade image
2017-01-16 Pan-fried Fillet of Sea Bream with Black Olive Tapenade Pomme Purée, Marinated Artichoke Hearts, Roasted Red and Yellow Peppers with a Spring Onion and Basil Salsa. This is Great British Menu competitor Chris Wheeler’s recipe …
From belazu.com
Servings 4
Estimated Reading Time 2 mins


TAPENADE-CRUSTED SEA BASS RECIPE - GRACE PARISI | FOOD & WINE
2013-12-07 Spread the tapenade on one side of the sea bass fillets. Sprinkle each fillet with 1 teaspoon of the bread crumbs and drizzle them with 1 1/2 tablespoons of the olive oil; season with salt and pepper.
From foodandwine.com
Servings 4
Total Time 15 mins
  • Preheat the broiler and position a rack 6 inches from the heat. In a small bowl, mix the tapenade with the capers. Spread the tapenade on one side of the sea bass fillets. Sprinkle each fillet with 1 teaspoon of the bread crumbs and drizzle them with 1 1/2 tablespoons of the olive oil; season with salt and pepper.
  • In a large, ovenproof, nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the fillets, tapenade side up, and cook over high heat until lightly browned around the edges, about 2 minutes. Broil until the crumbs are golden and the fish is just cooked through, 2 to 3 minutes. Transfer the sea bass to plates with a spatula and serve with lemon wedges.


BEST SEA BASS RECIPE WITH TRUFFLE SAUCE | SALT AND VANILLA
2021-02-22 Season bass with salt on both sides and place fillet side down in the pan. Cook for 5 minutes on that side. Then flip over for 1 minute and turn off the pan. Place a spoonful of the carrot puree down on the plate. Add the sweated green onions on top of the puree. Add the sea bass …
From saltvanilla.com
Ratings 3
Category Fish
Cuisine American, French
Total Time 1 hr
  • Place truffles and red wine in a pot. Bring to boil and then turn down to a simmer. Cook until the red wine has reduce by 2/3 then add the chicken stock and a pinch of salt. Reduce the chicken stock by half and then pour into a vitamix and puree for 1 minute and then add the butter. Adjust the seasoning with salt and a splash of vinegar if need be, set aside for later.
  • In a medium saucepan add oil, butter, and carrots, with a fair amount of salt distributed evenly on the carrots. You want to have the heat on medium-low because you don't want to get any color on the carrots. Place a lid on top and shake the pot every few minutes to move the vegetables around. The salt will leach the water out of the carrots and the vegetables will cook in their own juices. Cook for 20 minutes and then check it if the carrots are tender all the way through. Cook for another 5 minutes if they aren’t tender. Then place into a food processor or vitamix and puree until silky smooth (optional to add a touch of cream). Adjust seasoning if need be with salt and pepper.
  • This is cooked the same way as the carrots. In a medium saucepan add oil, butter, and green onions, with a fair amount of salt distributed evenly through the green onions. You want to have the heat on medium-low because you don't want to get any color on the onions. Place a lid on top and shake the pot every few minutes to move the vegetables around. The salt will leach the water out of the onions and they will cook in their own juices. Cook for 20 minutes and then check it if the onions are tender and sweet. If you need a few more minutes to cook then do so. Check the seasoning and keep warm.
  • In a saute pan on medium high heat add oil. Season bass with salt on both sides and place fillet side down in the pan. Cook for 5 minutes on that side. Then flip over for 1 minute and turn off the pan. Place a spoonful of the carrot puree down on the plate. Add the sweated green onions on top of the puree. Add the sea bass next to the onions. Add a generous spoonful or two of the sauce. Finish with some upland cress, serve and enjoy!


TAPENADE-CRUSTED SEA BASS - FISH RECIPES
2008-09-03 Spread the tapenade on one side of the sea bass fillets. Sprinkle each fillet with 1 teaspoon of the bread crumbs and drizzle them with 1 1/2 tablespoons of the olive oil; season with salt and pepper.
From delish.com
Servings 4
Total Time 15 mins
Estimated Reading Time 1 min
  • Sprinkle each fillet with 1 teaspoon of the bread crumbs and drizzle them with 1 1/2 tablespoons of the olive oil; season with salt and pepper.


WILD SEA BASS RECIPE WITH SQUASH | SALT AND VANILLA
2020-09-16 For the sea bass. Take your pieces of wild sea bass and lightly season them with salt and pepper. Then add a spoonful of olive tapenade on top of the fish. Take a few halved squash blossom and wrap the fish with the blossoms holding the tapenade …
From saltvanilla.com
Ratings 1
Category Fish
Cuisine American
Total Time 50 mins
  • In a medium saute pan (I like to use the Demeyere Industry 5-Ply Stainless Steel 6.5 Quart Saute Pan because they are built to last, won't warp, and easy to clean) add butter, oil, squash, and 3/4 tsp of salt. Cover the pan and let it cook for 5 minutes. The heat should not be too hot or else the squash will caramelize and we don’t want that. You want these vegetables to “sweat”. (That means by add the salt to the vegetable it draws out the water from that vegetable. It then cooks in its own juices making them not only soft but delicious) Try and shake the pan periodically without lifting the lid up. Try not to release all the steam that has been created in your pan. Add the garlic and curry powder and cook for another 7 minutes roughly or until the squash is tender all the way through. Then add everything to a vitamix and puree until smooth. Adjust the seasoning with salt and curry if need be. Set aside and keep warm
  • In a large saute pan add oil, butter, garlic, and onion. Season with salt and cook for 2 minutes. Then add blanched brussels along with dry spices. Cook for another 2-3 minutes and then add the peas. Season everything with salt and pepper. Finish the vegetables with chopped cilantro. Set aside and keep warm.
  • Take your pieces of wild sea bass and lightly season them with salt and pepper. Then add a spoonful of olive tapenade on top of the fish. Take a few halved squash blossom and wrap the fish with the blossoms holding the tapenade in place. Place the fish in a non stick pan with one lime ( or lemon) juice and water. Bring the pan to a light simmer and cover the pan. Cook for 4-5 minutes until the fish is just warm all the way through. To check the fish you can place a cake tester in the center of the fish, and then pulling it out and placing it right below your bottom lip. If it feels warm on your lip it is done. You can also check by squeezing the fish and feeling if it has firmed up or if it is still pliable which means it is still a little raw in the middle. Add a spoonful of the squash puree down on the plate. Take your sea bass and place on top of the puree. Add some of the curried vegetables next to the fish. Finish with green garlic oil and cilantro. Serve and enjoy!


SEARED SEA BASS WITH SUN-DRIED TOMATO & OLIVE TAPENADE ...
Add salt to taste, black pepper and olive oil. If you like, you can also use some of the oil from the sun dried tomatoes. Pulse a few more times and set aside. For the fish, heat a large skillet and add 2 Tbsp vegetable oil. Allow the oil to get very hot. Season the fish and place them them flesh side down in …
From healthylivingmarket.com
Estimated Reading Time 2 mins


PAN ROASTED CHILEAN SEA BASS WITH ROASTED RED PEPPER SAUCE ...
2015-09-18 This perfectly seared Chilean sea bass with a spicy roasted red pepper sauce is just what the chef ordered! Preheat oven to 450-degrees. Pour oil into a pan and heat on high. Once the oil heats up, place the fish into the HOT pan and allow to cook for five minutes. Turn over onto the other side and cook for 4 minutes.
From girlandthekitchen.com
5/5 (4)
Category Fish And Seafood
Cuisine American Classic
Estimated Reading Time 7 mins


GRILLED SEA BASS WITH TOMATO TAPENADE | RICARDO
2009-04-02 Preheat the oven to 180 °C (350 °F). In a bowl, combine all the ingredients for the tapenade. Set aside. Clean the fish under cold running water and pat dry. Place the fish in a baking dish. Place the lemon slices inside the fish. With a knife, make three diagonal incisions on the skin. Brush the fish with the oil. Season with salt and pepper.
From ricardocuisine.com
5/5 (3)
Category Main Dishes
Servings 4
Total Time 40 mins


SEA BASS WITH GREEN OLIVE TAPENADE RECIPE FROM H-E-B
2015-12-21 Home Recipes Browse Recipes Sea Bass With Green Olive Tapenade. The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list. Nutrition Facts. Serving Size 191 g (Approx. 4 Servings) Amount Per Serving: Calories : 360: Calories From Fat : 220 % Daily Value* Total Fat 25 g: 38%: Saturated Fat 4 g: 20%: Trans Fat …
From heb.com
Servings 4
Total Time 22 mins
Category Main Dish
Calories 360 per serving


LAMB FLATBREADS RECIPE WITH OLIVE TAPENADE - GREAT BRITISH ...
2016-05-27 Halve it lengthways and scrape out the seeds with a teaspoon. Discard. 2. Slice the cucumber widthways into thin slices and place in a colander. Sprinkle with the salt, stir, then leave for 10 minutes. 3. Meanwhile, put the rice vinegar and caster sugar in a small pan and heat gently, stirring to dissolve the sugar.
From greatbritishchefs.com
Servings 2
Estimated Reading Time 4 mins
Category Main


SEA BASS WITH CHERRY TOMATOES & SWEET PEPPERS - SIMPLY SHERRYL
Set sea bass (or other white fish) on the onions in the dish and liberally salt and pepper both sides. 5. Arrange the tomatoes, sweet peppers, and banana peppers around the sea bass (or other white fish). 6. Drizzle the olive oil over all the dish. 7. Place baking dish in oven under broiler for 10 to 15 minutes.
From sherrylwilson.com
Estimated Reading Time 2 mins


SAUTEED SEA BASS ON RATATOUILLE TAPENADE TOMATO FONDUE RECIPES
SEA BASS WITH RED PEPPER AND OLIVE TAPENADE. Categories Food Processor Fish Olive Pepper Bake Sauté Dinner Bass Fall Summer Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher. Yield Makes 6 servings. Number Of Ingredients 8. Ingredients; 1/2 cup fresh breadcrumbs made from soft white bread: 1/3 cup Kalamata olives or other brine-cured black olives, pitted: 1/3 cup roasted red peppers ...
From tfrecipes.com


SEA BASS WITH RED PEPPER AND OLIVE TAPENADE RECIPE | EAT ...
Recipe Notes. Can substitute other brine-cured black olives for Kalamata. Tapenade can be made 3 days ahead.
From eatyourbooks.com


SEA BASS WITH RED PEPPER AND OLIVE TAPENADE - PINTEREST.COM
Sea Bass with Red Pepper and Olive Tapenade. Sea Bass with Red Pepper and Olive Tapenade. Sea Bass with Red Pepper and Olive Tapenade. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up.. ...
From pinterest.com


CAPER AND OLIVE AND SEA BASS RECIPES (14) - SUPERCOOK
Supercook found 14 caper and olive and sea bass recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list caper and olive and sea bass. Order by: Relevance. Relevance Least ingredients Most ingredients. 14 results. Page 1. Sea Bass ...
From supercook.com


SEA BASS WITH POLENTA AND ROASTED RED BELL PEPPERS RECIPE ...
Sea Bass With Polenta And Roasted Red Bell Peppers. Maison Novelli offers this great entree. You can find polenta and tapenade at Italian markets and some supermarkets. Type: Fish Courses: Main Course Serves: 6 people. Recipe Ingredients. 3 : Red bell peppers - quartered: 4 tablespoons : 60ml: Olive oil: 3 : Garlic cloves - minced: 4 teaspoons : 20ml: Chopped fresh thyme : Salt - to taste ...
From cookingindex.com


SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE ...
Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Transfer fish to plates. Top with spoonful of tapenade and serve. This recipe yields 4 servings.
From cookingindex.com


SEA BASS WITH RED PEPPER AND OLIVE TAPENADE | RECIPE ...
Mar 27, 2013 - Sea Bass with Red Pepper and Olive Tapenade. Mar 27, 2013 - Sea Bass with Red Pepper and Olive Tapenade. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Special Diet. Healthy Recipes. Vegetarian Fast …
From pinterest.com


SPICED SEA BASS WITH BELL PEPPER TAPENADE – COOKING UP JUSTICE
2021-03-26 Sea bass is a white, flaky fish. The recipe is a satisfying meal when you are short on time. The spices pair well with the so-simple-to-make olive and bell pepper tapenade. A healthy and tasty dinner is ready in just 30 minutes. Pin. Print . Spiced Sea Bass with Bell Pepper Tapenade Recipe by The Cooking Lawyer Course: Dinner Cuisine: Mediterranean Difficulty: Easy. Servings. 4. servings. …
From cookingupjustice.com


SEA BASS WITH RED PEPPER AND OLIVE TAPENADE RECIPES
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. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.
From tfrecipes.com


Related Search