Sea Bass with Red Pepper and Olive Tapenade
Ingredients
- 1/2 cup fresh breadcrumbs made from soft white bread
- 1/3 cup Kalamata olives or other brine-cured black olives, pitted
- 1/3 cup roasted red peppers from jar, drained
- 3 tablespoons purchased pesto
- 3 1/2 tablespoons olive oil
- 6 6-ounce sea bass fillets
- Lemon wedges
- Fresh parsley sprigs (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments