SEABASS W/OLIVE TAPENADE, GRAPE TOMATOES & HERBS

SEABASS W/OLIVE TAPENADE, GRAPE TOMATOES & HERBS image

Yield 4

Number Of Ingredients 11

2 lbs. Chilean Seabass
6 TBSP Olive Tapenade**
2 cups Grape Tomatoes(halved)
2 cloves of sliced garlic
3 TBSP Olive oil
1/4 c. Fresh Parsley
1/8 c. Fresh Basil
3 cups escarole
1 cup chicken broth
salt & pepper
** Olive tapenade is sold already prepared as an appetizer, or feel free to substitute with pitted kalamata olives.

Steps:

Use 1 TBSP Olive oil in bottom of roasting pan, add 1 clove slice garlic and heat oil. Add seabass and coat both sides with the flavored oil. Add parsley, basil, grape tomotoes, and olive tapenade. Bake/broil in oven until cooked approx. 15 minutes on 425F. In pot on stove steam esacarole or spinach in chicken broth. Drain when wilted and put aside. Sautee one clove of sliced garlic in 2 TBSP olive oil, add wilted spinach, coat, and then lightly salt. Serve seabass and mixture over the bed of escarole.