Sea Bass Fillets with Tapenade Sauce from Sud de France by Caroline Conran
The idea for this robust black olive sauce came from the great American writer about wine and food Richard Olney, who documented the cookery of his friend Lulu
Ingredients
- 100 g black olive tapenade
- salt, pepper
- 8 anchovy fillets, chopped
- 2-3 cloves garlic, chopped
- 3-4 tbsp olive oil
- ½ tsp dried thyme
- pinch cayenne pepper or chilli powder
- 125 ml milk
- 50 g flour
- 3-4 tbsp sunflower oil
- 4 large sea bass fillets
More Like This
Black Olive Tapenade from Sud de France by Caroline Conran
app.ckbk.com
Sea Bass with Celeriac Remoulade, Tomato Salsa and Tapenade
campbellsmeat.com
Sous Vide Sea Bass | Recipe by sousvidetools.com | sousvidetools.com
sousvidetools.com
Pan-Seared Sea Bass with Citrus-Olive Salsa and Samphire - Great British Chefs
greatbritishchefs.com
Olive Tapenade
portal.peopleonehealth.com
Roast Fillet of Sea Bass with Braised Shellfish and Saffron Sauce Recipe | olivemagazine
olivemagazine.com
Seared Sea Bass with Sun-dried Tomato & Olive Tapenade - Healthy Living
healthylivingmarket.com
Black Olive Tapenade | Saveur
saveur.com