- 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)
- Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
- Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. 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.