I love this recipe for its simplicity and elegance. You and your dinner guests will think you are at a restaurant when this dish of Oven-Roasted Sea Bass with Citrus-Olive Tapenade is served. Flaky roast sea bass filets topped with a salty topping of black olive tapenade mixed with citrus zest, all served over a flavorful lentil salad. Ready in under 20 minutes, this dish would work well with halibut or salmon as well.
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Oven-Roasted Sea Bass with Citrus-Olive Tapenade
Ingredients:
- 2 (7 oz.) sea bass fillets
- Olive oil
- Salt & pepper
- ¾ cup brown lentils
- 2 cups stock
- Black olive and garlic tapenade, store bought—room temperature
- Zest of 1 lemon and half of a navel orange
- Fresh thyme and citrus pieces for garnish
Directions:
- Preheat the oven to 425 degrees. Line a small baking sheet with parchment paper. Place the sea bass on the baking sheet and drizzle with a touch of oil; season with a pinch of salt and pepper. Roast for 15 minutes, or until flaky.
- In the meantime, place the lentils and stock in a saucepan. Bring the mixture to a boil, reduce the heat the medium and simmer for 20 minutes, or until most of the liquid is absorbed and the lentils are tender. Season the lentils to taste with salt and pepper.
- In a small bowl mix 2 Tablespoons of tapenade with the zest. Top each cooked fish fillet with the tapenade mixture. Serve with fresh thyme and citrus segments if desired, over lentils.
Tagged: black olives, citrus-olive tapenade, fish, garlic, lemon zest, lentils, olive tapenade, orange zest, roast fish, sea bass
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