Whole Sea Bass With Nicoise Tapenade Recipe - Cooking Index
Main Course recipe for Whole Sea Bass With Nicoise Tapenade - * Note: See the "Herbs De Provence", "Provencal Artichoke, Tomato, Pepper, And Garlic Ragout" and "Emeril's Essence Information" recipes...
Ingredients
- 1 Sea bass (2 to 2 1/2 lbs) - cleaned and scaled
- 1 tablespoon 15ml Olive oil
- 1/2 cup 118ml Herbs De Provence - see * Note
- 1 Provencal Artichoke Ragout - see* Note
- 1 cup 237ml Pitted Nicoise olives
- 1 tablespoon 15ml Minced garlic
- 3 Anchovy fillets
- Juice of one lemon
- 1/4 cup 59ml Extra-virgin olive oil
- 1 teaspoon 5ml Chopped fresh thyme
- Chopped parsley
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