Grilled Sea Bass with Tomato Tapenade
Grilled Sea Bass with Tomato Tapenade
Ingredients
- 2 lemons, sliced
- 2 whole striped bass, about 1.5 kg in total
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) chopped capers
- 3/4 cup (180 ml) black olives, chopped
- 1 small clove garlic, finely chopped
- 1 tablespoon (15 ml) fresh basil, chopped
- 2 tomatoes, seeded, chopped
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) canned tuna, drained and crumbled
- Pepper
Instructions
- Preheat the oven to 180 °C (350 °F).
- In a bowl, combine all the ingredients for the tapenade. Set aside.
- Clean the fish under cold running water and pat dry.
- Place the fish in a baking dish. Place the lemon slices inside the fish. With a knife, make three diagonal incisions on the skin. Brush the fish with the oil. Season with salt and pepper.
- Bake in the centre of the oven for about 25 minutes.
- For service, remove the fish skin, and then remove the fillets. Serve with the tapenade and vegetables.
Grilled Sea Bass with Tomato Tapenade