10 to 12 minutes
4 sea bass fillets
3 tablespoon olive oil or more to taste
1 clove garlic, peeled
1 chopped, medium onion
1/4 teaspoon dried red pepper
5 oz. Pitted green olives
2 tablespoon Lemon juice
1/2 cup whole toasted almonds
2 teaspoon grated lemon zest
* dry sherry (optional)
Sauti onions in 1 teaspoon oil.
Combine olives, almonds, onions, garlic and pepper flakes.
Whirl until coarsely chopped.
Mix in bowl with lemon juice and lemon zest, olive oil and sherry.
Preheat oven to 375 degrees.
Apply 1/4 cup of tapenade on each sea bass portion and bake 10 to 12 minutes.
No Nutritional Information Available
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