Ingredients Jump to Instructions ↓

  1. 4 Sun-dried tomato halves (not oil-packed)

  2. 8 Kalamata olives - pitted

  3. 2 tablespoons 30ml Chopped red onion

  4. 2 tablespoons 30ml Chopped fresh basil

  5. 1 tablespoon 15ml Chopped fresh parsley

  6. 1 tablespoon 15ml Garlic clove (large)

  7. 2 teaspoons 10ml Red wine vinegar

  8. 1 teaspoon 5ml Olive oil

  9. 4 Sea bass fillets - (6 oz ea)

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.)

  3. 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.

  4. Transfer fish to plates. Top with spoonful of tapenade and serve.

  5. This recipe yields 4 servings.

  6. Per Serving: calories , 205; total fat, 6 g; saturated fat, 1 g; cholesterol, 75 mg.


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