I have seen two kinds of people. Those who hate the sea bass and those who…well don’t. I definitely belong to the second group. For me, the sea bass works perfectly. Simply because it has such a mild and clear taste (in the sea bass haters group the same would be called tasteless :)) that it takes the flavour of any sauce, herb, or a marinade so beautifully.
Now that I have established my love for the bass. Let me also share my love for the olives. Sara eats the Spanish green ones by the cupful and I have a soft corner for the kalamata. It used to surprise me when at two she would fill her little pink bowl with green olives and finish them in no time. They are pretty acidic and sharp after all.
Apparently, the girl loves intense flavours and who am I to complain. Oh and just so you know here I am droning about her love for olives but she completely rejected this tapenade and requested for olives and peanuts and cherry tomatoes ALL separately in the three compartments of her plate. Point noted. The girl doesn’t like them combined AT ALL, she said.
Grilled Sea Bass with tapenade and tomatoes.
Feeds two hungry parents and a little girl.
- 2 thick sea bass fillets cut into bite-sized pieces
- 2 large tomatoes (or two cups of cherry tomatoes, halved)
- 2 onions
- 1/4 cup extra virgin olive oil
- 1 cup tapenade
- Juice of a lemon
- Freshly ground black pepper
- Salt to taste
- Fresh thyme and toasted peanuts to finish
For the tapenade:
- 1/2 cup kalamata olives, pitted
- 1/2 cup Spanish green olives, pitted
- 1/2 cup walnuts
- 4 cloves of garlic (reduce the garlic if you don’t like it very pungent)
- 1 tablespoon extra virgin olive oil
- Add anchovies, capers, pine nuts, if you’d like to.
1. For the tapenade: Combine all the ingredients in your mixer and pulse until it becomes a coarse paste. Leave it in the refrigerator for an hour or two if you have the time (it helps develop the flavours). If you are hungry and want that fish now, go ahead and use it immediately. It will still taste good.
2. Preheat the oven to 150 degrees Celsius.
3. Arrange the fillets into a baking dish and scatter the sliced tomatoes and the sliced onions all around them.
4. Add enough olive oil to cover the fish and tomatoes.
5. Spread the tapenade over the fillets and squeeze some lemon juice over. Sprinkle a tiny bit of salt ( the tapenade has a lot of salt too) and pepper.
6. Bake in the oven until fish turns opaque, 20 to 25 minutes.
7. Garnish it with thyme and peanuts and serve.
We had it with crispy pear, blueberry and walnut salad.
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