INGREDIENTS
8 x 80g sea bass fillets, skinned
100g tapenade
160ml dry white wine
2 large plum tomatoes, deseeded and diced
50g pitted Kalamata olives, finely sliced
4 slices ciabatta
1 garlic clove
For the dressing:
Zest and juice of 1 unwaxed lemon
2 tbsp capers in salt, rinsed
5 tbsp extra virgin olive oil
10 fresh basil leaves
Salt and pepper
For the salsa verde:
4 anchovy fillets
1 tbsp capers, roughly chopped
1 clove garlic, roughly chopped
½ lemon, zest and juice only
90ml (3 fl oz) olive oil
2 tbsp parsley, chopped
1 tbsp basil, chopped
salt and freshly ground black pepper
Recipe continues
METHOD
Lay the fillets of sea bass on a chopping board skinned-side up and spread with the black olive paste. Roll them up and secure with cocktail sticks.
Place the rolled fish in a deep-sided frying pan and pour over the wine. Bring to the boil, cover and simmer for about 5 minutes. Do not season, because the black olive paste is salty.
Put 4 tbsp of the cooking liquor from the fish in a large bowl with the tomatoes and olives. Make the dressing by adding in the lemon zest and juice, the capers, olive oil, then season with salt and pepper. Mix the dressing with a spoon, stirring to coat the tomatoes and olives.
Transfer the fish to a warmed serving dish using a slotted spoon and pour over the dressing. Garnish with fresh basil leaves and serve with the salsa verde and toasted slices of bread rubbed with garlic.
For the salsa verde:
Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. Add the lemon zest and juice. Add the olive oil in a steady stream, whisking to combine. Stir in the parsley and basil and season to taste with salt and black pepper.