Sea Bass with Red Pepper and Olive Tapenade

• 1/2 cup fresh breadcrumbs made from soft white bread
• 1/3 cup Kalamata olives or other brine-cured black olives, pitted
• 1/3 cup roasted red peppers from jar, drained
• 3 tablespoons purchased pesto
• 3 1/2 tablespoons olive oil
• 6 6-ounce sea bass fillets
• Lemon wedges
• Fresh parsley sprigs (optional)

1. Combine first 4 ingredients in processor.
2. Add 2 tablespoons oil and puree until almost smooth.
3. Season to taste with salt and pepper.
4. (Tapenade can be made 3 days ahead.
5. Cover and chill.)
6. Preheat oven to 400F.
7. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat.
8. Sprinkle sea bass with salt and pepper.
9. Working in batches if necessary, add fish to skillet and cook 2 minutes per side.
10. Transfer to rimmed baking sheet.
11. Spread 2 tablespoons tapenade atop each fish fillet.
12. Bake fish until opaque in center, about 8 minutes.
13. Transfer to plates.
14. Garnish with lemon wedges and with parsley sprigs, if desired.

fresh breadcrumbs made, olives, red peppers, purchased pesto, olive oil, bass fillets, lemon wedges, parsley sprigs

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-red-pepper-and-olive-tapenade-103888 (may not work)