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Ingredients Jump to Instructions ↓

  1. 1 whole sea bass (2 to 2 1/2 pound) cleaned and scaled

  2. 1 tablespoon olive oil

  3. 1/2 cup Herbs de ProvenceTapenade:

  4. 1 cup pitted Nicoise olives

  5. 1 tablespoon minced garlic

  6. 1 tablespoon capers

  7. 3 anchovy fillets Juice of one lemon

  8. 1/4 cup extra virgin olive oil

  9. 1 teaspoon chopped fresh thyme

  10. 1 tablespoon chopped parsley Fresh rosemary sprigs Essence

Instructions Jump to Ingredients ↑

  1. 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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