Seared Sea Bass with Olive Citrus Tapenade

Seared Sea Bass with Olive Citrus Tapenade


Yield: 2 People

Ingredients:

Olive Tapenade:

1/2 cup of mixed olives - roughly chopped
2 tbls of cappers - roughly chopped
1 tbls honey
1.5 tsp lemon juice
1 lemon - zest

Sea Bass:

2 full sides of sea bass - deboned (skin on)

Method:

Olive Tapenade:

Start by add olives, capers, honey, lemon juice and zest together in a medium size bowl. Add a pinch of salt if needed. Set aside.

Sea Bass:

In a medium size pan add a touch of vegetable oil and heat over high heat until pan is hot, then reduce heat to medium. Pat the sea bass sides dry with paper towel, score the skin 3-4 times using a knife (cutting on a 45 degree angle). Season with salt. Place the sides of sea bass down skin side first in to the pan. Lay the fish away from you to avoid oil splatter. Sear the skin side for 1.5 minutes or until the skin is golden brown. Flip the fillet over and sear for another 30 seconds. Remove from pan and serve over top olive tapenade.