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Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO), plus more for dipping
• 4 scallions, sliced on an angle into 1-inch pieces
• 1 lemon, cut into 8 slices
• Four 6- to 8-ounce fillets sea bass
• Salt and freshly ground pepper
• 1 pint cherry tomatoes, halved
• 8 canned flat anchovies, coarsely chopped
• Pitted Gaeta or other black olives, chopped (a generous handful)
• 3 tablespoons capers, drained
• Flat-leaf parsley, chopped (a generous handful)
• 4 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper
• Crusty bread, for mopping

Description

Rachael Ray Magazine