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Sonoma Modern American
Mediterranean Sea bass with mixed olive tomato tapenade
Serves 4
4 1# sea bass
8 cloves garlic
4 sprigs thyme
4 sprigs rosemary
salt & pepper
Divide herbs and garlic into 4. Season fish cavity and stuff with herbs and garlic. Grill or roast the sea bass until cooked thru.
Tapenade
20 mixed marinated olives cut in slivers not rounds
1 tomato peeled deseeded & diced
juice & pulp from above tomato passed thru a mesh strainer
¼ cup evo
3 T chiffonade basil
2 filet anchovy (packed in oil not salt) chopped
1 T capers chopped
1 T chopped shallots
1 tsp chopped garlic
Mix altogether.
To Serve
On a plate spoon some rice or cous cous. Place fish on top. Spoon over the tapenade. Serve and Enjoy!!!!!
