Aleppo Roasted Fennel With Pan Seared Sea Bass, Tapenade & Raw Tahini – Eden Eats

Ingredients

• 2 fennel bulbs, sliced 1/3 inch thick- I keep the core intact to hold it all together- keep the fennel ferns for garnish
• 1 tsp Aleppo chili- can substitute with chili flakes
• 2 tablespoons extra virgin olive oil
• salt and black pepper to taste
• 10 Kalamata olives - seeds removed
• 1 large handful fresh parsley
• ½ lemon juiced
• 3 cloves of garlic
• 1/3-cup extra virgin olive oil
• 1 cup sliced cherry tomatoes
• 2 Mediterranean sea bass fillets, skin on.
• 1 tablespoons toasted sesame seeds
• 1-2 tablespoon raw tahini
• fennel ferns for garnish