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Sea Bass with Black Olive and Pesto Tapenade


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


  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.