Seared Sea Bass with Sun-dried Tomato & Olive Tapenade
- 1/2 cup sun-dried tomatoes packed in olive oil
- 1 cup pitted kalamata olives
- Zest & juice of 1 lemon
- 2 Tbsp capers, drained
- 1 large handful fresh flat-leaf parsley
- 1/4 cup olive oil
- Kosher salt and freshly cracked black pepper
- 2 lbs sea bass, cut into four portions
- 2 Tbsp vegetable oil
Serve this sea bass & tapenade with a side of pasta and a fresh green salad for a complete- and completely amazing- meal! Goes swimmingly with a glass of Pinot Grigio.
In a food processor, combine the sun-dried tomatoes, olives, lemon zest and juice, capers, and parsley. Process until chopped but not a paste. 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 the pan. Cook them almost all the way on the flesh side so that it gets crispy and golden, about 8 minutes. Flip them and cook for about 2 minutes more. Serve fish hot, each topped with about 3 Tbsp of tapenade.