Tapenade-Crusted Sea Bass

• 1/4 cup black olive tapenade
• 1 teaspoon capers, finely chopped
• Four 6-ounce skinless sea bass fillets
• 4 teaspoons dry bread crumbs
• 2 1/2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• Lemon wedges, for serving

1. Preheat the broiler and position a rack 6 inches from the heat.
2. In a small bowl, mix the tapenade with the capers.
3. Spread the tapenade on one side of the sea bass fillets.
4. Sprinkle each fillet with 1 teaspoon of the bread crumbs and drizzle them with 1 1/2 tablespoons of the olive oil; season with salt and pepper.
5. In a large, ovenproof, nonstick skillet, heat the remaining 1 tablespoon of olive oil.
6. Add the fillets, tapenade side up, and cook over high heat until lightly browned around the edges, about 2 minutes.
7. Broil until the crumbs are golden and the fish is just cooked through, 2 to 3 minutes.
8. Transfer the sea bass to plates with a spatula and serve with lemon wedges.

black olive tapenade, capers, bass fillets, bread crumbs, extravirgin olive oil, salt, lemon wedges

Taken from www.foodandwine.com/recipes/tapenade-crusted-sea-bass (may not work)