Whole Sea Bass with Nicoise Tapenade
| Yield: | 1 Servings |
| Categories: |
| 1 | Whole sea bass; (2 to 2 1/2 pound) cleaned and scaled | |
| 1 | tb | Olive oil |
| 1/2 | c | Herbs de Provence |
| TAPENADE | ||
| 1 | c | Pitted Nicoise olives |
| 1 | tb | Minced garlic |
| 1 | tb | Capers |
| 3 | Anchovy fillets | |
| One lemon ; Juice of | ||
| 1/4 | c | Extra virgin olive oil |
| 1 | ts | Chopped fresh thyme |
| 1 | tb | Chopped parsley |
| Fresh rosemary sprigs | ||
| Essence |
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