Sea Bass with Red Pepper and Olive Tapenade

Sea Bass with Red Pepper and Olive Tapenade
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  • 3 tablespoons purchased pesto
  • 1/3 cup roasted red peppers from jar
  • Lemon wedges
  • ½ cup fresh breadcrumbs made from soft white bread
  • 3 ½ tablespoons olive oil
  • Fresh parsley sprigs
  • 1/3 cup Kalamata olives or other brine-cured black olives
  • + 1 more ingredients
    • 6 6-ounce sea bass fillets

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...

View full recipe at Epicurious


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