Tapenade-Crusted Sea Bass

1. 1

   Preheat the broiler and position a rack 6 inches from the heat.

2. 2

   In a small bowl, mix the tapenade with the capers.

3. 3

   Spread the tapenade on one side of the sea bass fillets.

4. 4

   Sprinkle each fillet with 1 teaspoon of the bread crumbs and drizzle them with 1 1/2 tablespoons of the olive oil; season with salt and pepper.

5. 5

   In a large, ovenproof, nonstick skillet, heat the remaining 1 tablespoon of olive oil.

6. 6

   Add the fillets, tapenade side up, and cook over high heat until lightly browned around the edges, about 2 minutes.

7. 7

   Broil until the crumbs are golden and the fish is just cooked through, 2 to 3 minutes.

8. 8

   Transfer the sea bass to plates with a spatula and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.