Seared Roasted Chilean Sea Bass with Espelette Pepper and Grilled Artichoke Hearts Over Kalamata Tapenade
4 six-ounce pieces of fresh Chilean sea bass
ground Espelette pepper
extra virgin olive oil (cold pressed)
6 small violet artichoke hearts, cut in half
3 roasted garlic gloves
1 cup Kalamata olives
2 filet of salty anchovy
15 cherry tomatoes
Micro herbs mix
Salt and pepper to taste
Fish: About 4 hours before serving time, marinate the fish with the espelette pepper in oil. Reserve in the fridge. At service time, sear the fish in a non-stick pan on each side and roast in a 375 degree oven for about 10 to 12 minutes, depending on the thickness.
Tapenade: In a blender, add anchovies, kalamata olives, and roasted garlic, then blend until completely smooth. Add ¼ cup of oil, then blend until the texture is creamy. Reserve in a cool place.
Artichoke hearts: Sear slowly in oil until tender and crispy. Add the cherry tomatoes and a pinch of salt pinch of pepper.
Presentation: With a bouillon spoon, place a drop of tapenade on the plate and strike through with a spoon. Place three pieces of the artichoke on and top it off with the seabass. Place the cooked cherry tomatoes around it. Dress with a nice drizzle of oil and garnish with micro herbs mix.
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