Whole sea bass with Niçoise tapenade from Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril by Emeril Lagasse and Marcelle Bienvenu

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Notes about this recipe

  • nicolepellegrini on January 20, 2019

    Made this using two smaller sea bass instead of one large one. Fish came out very moist and flavorful. The intensity of the tapenade and dry herb crust is a bit intense, however. I might suggest, for serving, removing it and just serving on the side. I ended up scraping off most and just using a little touch with each bite so as not to overpower the flavor of the fish.

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