Serves 4 Tapenade: 250g/9oz black nicoise olives, stoned 50g/2oz anchovy fillets preserved in oil 11/4 garlic cloves, peeled and sliced 5 basil leaves 25g/1oz capers 1 tsp olive oil Sea Bass: 2 tsp olive oil 4 x 150g/5oz sea bass fillets Salt and pepper
To make the tapenade, place all of the ingredients into a food processor and whizz them into paste. To cook the sea bass, heat the oil in a non-stick frying pan, spread some of the tapenade over the skin of the fillets and season well. Put the fillets into the hot pan, skin side down, and fry until the skin is really crisp and golden. Turn the fish over and lower the heat. Cook for a further one to two minutes until the fillets are moist inside and crisp outside. Serve the sea basss with a selection of Mediterranean vegetables which could include saffron new potatoes, baby artichokes, baby fennel, red pepper and oven-roasted tomatoes.