Sea Bass with Red Pepper and Olive Tapenade

Ingredients

• 0.5 cup bread fresh white soft
• 0.3 cup kalamata olives black pitted
• 6 servings lemon wedges 
• 3.5 tablespoons olive oil 
• 3 tablespoons basil pesto 
• 0.3 cup roasted peppers red drained
• 36 ounce sea bass fillets 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Combine first 4 ingredients in processor.
2. 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.)
3. Preheat oven to 400°F.
4. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat.
5. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side.
6. Transfer to rimmed baking sheet.
7. Spread 2 tablespoons tapenade atop each fish fillet.
8. Bake fish until opaque in center, about 8 minutes.
9. Transfer to plates.
10. Garnish with lemon wedges and with parsley sprigs, if desired.