Grilled Sea Bass with Tapenade

Grilled Sea Bass with Tapenade - Malibu Beach Recovery Diet Cookbook
The flavors of the Mediterranean have gotten to me once more. This rendition of a favorite recipe will bring sunshine to your plate.
— Chef Licia Jaccard

Serves 4


  • 4 sea bass steaks, skin on, about 4 to 6 oz each
  • 1 Tbsp each chopped, fresh chervil, basil and tarragon


  • Juice of 1 lemon
  • 3 garlic cloves, chopped
  • 1 tsp ground coriander
  • 1/4 cup olive oil


  • 1 1/2 cup kalamata olives, pitted
  • 2 Tbsp drained capers
  • 4 flat anchovy filets, drained
  • 3 garlic cloves
  • 2 Tbsp chopped fresh parsley
  • Juice of 1/2 lemon
  • 1/4 cup olive oil


In a glass or ceramic dish, mix together the lemon juice, garlic, coriander and olive oil. Add fish steaks, turning to coat. Marinate covered in the refrigerator up to 2 hours.

To prepare the tapenade: In a food processor, combine the olives, capers, anchovies, garlic, parsley, lemon juice and olive oil. Process, pulsing the machine on and off, until a coarse paste forms. Transfer to a small bowl and refrigerate until needed.

Preheat the oven to 400 degrees. Remove fish from marinade and pat dry. Arrange sea bass steaks on an oiled baking sheet without crowding. Season lightly with salt. Bake until the fish is just cooked through, about 10 minutes.

Brush each piece of fish with 1 tsp of tapenade.

To serve, place a fish steak on each of 4 warmed serving plates and top with a spoonful of tapenade. Scatter herbs over the top and serve at once.


RecipesJoan BorstenComment