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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!!!!!