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Recipe by: winke
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See below ingredients and instructions of the recipe
4 Cloves garlic; minced
1 c Pitted black olives
-chopped
1 ts Crumbled dried oregano
1 ts Crumbled dried basil
2 tb Minced parsley
1 1/2 ts Salt
2 ts Fresh grnd. black pepper
1/4 c Olive oil
2 lb Sea bass fillets
-(4 to 6 ea)
1/2 c Vegetable stock -OR-
- dry white wine
Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper. Heat oil in a large baking dish
at 425 degrees F. for 1 minute. Spread olive mixture evenly over
bottom of baking dish. Arrange sea bass, skin side up, on top. Pour
vegetable stock around fillets. Bake, basting occasionally with
juices, until done. To serve, arrange fillets olive mixture on
heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,
Instanbul, Turkey
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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