Whole Sea Bass with Nicoise Tapenade

• 1 whole sea bass (2 to 2 1/2 pound) cleaned and scaled
• 1 tablespoon olive oil
• 1/2 cup Herbs de Provence, recipe follows
• 1 cup pitted Nicoise olives
• 1 tablespoon minced garlic
• 1 tablespoon capers
• 3 anchovy fillets
• Juice of one lemon
• 1/4 cup extra-virgin olive oil
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped parsley
• Fresh rosemary sprigs
• Essence, recipe follows
• 2 tablespoons dried savory
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 2 tablespoons dried fennel seed
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the grill.
2. Rub the entire fish with the olive oil.
3. Season with the Herbs de Provence.
4. For the tapenade: In a food processor, combine all the ingredients.
5. Puree the mixture until smooth.
6. Place the fish on the hot grill.
7. Grill the fish for 4 minutes per 1/2-inch of thickness at the thickest point.
8. Garnish with rosemary and Essence.
9. In a small mixing bowl, combine all the ingredients together.
10. Store in an air-tight container.
11. Yield: 1 cup
12. Combine all ingredients thoroughly and store in an airtight jar or container.
13. Yield: about 2/3 cup
14. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
15. Published by William and Morrow, 1993.

bass, olive oil, herbs, nicoise olives, garlic, capers, anchovy, lemon, extravirgin olive oil, thyme, parsley, rosemary sprigs, rosemary, thyme, oregano, basil, marjoram, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/whole-sea-bass-with-nicoise-tapenade-recipe.html (may not work)