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Receta Whole Sea Bass with Nicoise Tapenade ..
by charlene sherman

Whole Sea Bass with Nicoise Tapenade ..

When you go to the fish market specify you would like a true saltwater Baas .it has less bones is truly delicious and looks gorgeous on the plate.Serve with Garlic Mashed Potatoes some fresh cooked Greens and of course A delicious Pimm's cup or anything else that tickles your fancy

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 tbls dried savory
  • 1tbls dried rosemary
  • 1tbls dried thyme
  • 1tbls dried oregano
  • 1tbls dried basil
  • 1tbls dried marjoram
  • 1tbls fennel seeds
  • 1 cup pitted nicoise olives
  • 2 tbls minced fresh garlic
  • 1 tbls drained capers
  • 3 anchovy fillets
  • 3 tbls fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • salt and fresh ground black pepper
  • 11 Whole SEA Bass about 2lbs
  • and i tbls more olive oil

Direcciones

  1. Preheat oven to 400-line a baking sheet with Parchment or Wax paper
  2. INa small bowl combine all dried herbsmix well and set aside
  3. INa blender or food processor combine the olives,garlic,anchovies,lemon juice,and oil till smooth add salt and pepper
  4. RUB FISH WITH OLIVE OIL AND SEASON WITH SALT AND FRESH PEPPER
  5. SPREAD THE THE OLIVE MIXTURE OVER THE FISH AND IN THE CAVITY
  6. THEN PRESS THE HERB MIXTURE ALL OVER THE FISH
  7. PLACE ON BAKING SHEETAND BAKE TILL FISH FLAKES
  8. SERVE HOT WITH GREENS AND GARLIC MASHED POTATOES