Ingredients
For the tapenade- 100 g pitted black olives
- 1 clove garlic
- g baby capers
- 40 g marinated anchovy fillets
- 1 tbsp balsamic vinegar
- 150 ml olive oil
- 8baby fennel
- 4 blood oranges
- 4 red endive or chicory, cut into strips
- 4 pomegranates
- 2 lemons, juice only
- 4 tbsp olive oil
- sea salt and freshly ground black pepper
- 4 x 150 g sea bass
- 2 tbsp olive oil
Description
Jun Tanaka Captures An Abundance Of Bold Mediterranean Flavours In This Recipe For Sea Bass With Tapenade And Crisp Baby Fennel Salad
UK TV
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