Ingredients
Scale
- 1.5 pound filet Sea Bass
- 1 tablespoon coconut oil
- 1/4 cup Colativa Bella di Cerignola Olives (minced)
- 1/2 cup Colativa Artichoke Hearts (minced)
- 1/2 cup Colativa Sun Dried Tomatoes (minced)
- 2 tablespoons minced parsley
- 2 tablespoons minced basil
- Salt & Pepper
- 1 tablespoon Colativa Extra Virgin Olive Oil
- 1 tablespoon Colativa Balsamic Vinegar of Modena
- Optional: 2 tablespoons pine nuts
Instructions
- Preheat oven to 475°F. Scoop coconut oil into baking dish and place in oven.
- While the coconut oil heats, prepare the bruschetta: combine the minced artichokes, tomatoes, olives, parsley, basil and pine nuts (if using). Toss with olive oil and balsamic, and then season to taste with salt & pepper.
- When coconut oil is sizzling, remove from oven and place filet in baking dish, skin-side down.
- Press the bruschetta onto the top of the fish in an even layer. Return to the pan to oven, and bake for 10-15 minutes, depending on thickness of fish. Fish is done when no longer opaque and easily flakes.
- Category: Main
- Cuisine: Italian-Inspired