Ingredients

• 6 6-ounce sea bass fillets
• O&CO. Fleur de Sel
• O&CO. Black Pepper from Madagascar
• 2 tbsp. O&CO. floral olive oil
• 4 tbsp. O&CO. Black Olive. & Pesto Tapenade
• Lemon wedges
• Fresh parsley sprigs (optional)

Directions

1. Preheat oven to 400°F.
2. Season sea bass with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches if necessary, add fish to skillet and cook 2 minutes per side.
3. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.