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Grilled bass with tomato tapenade
Grilled bass with tomato tapenade

Grilled bass with tomato tapenade

Preparation 10 min
Cooking time 6 min
Servings 4



  • 1 garlic clove, chopped
  • 375 ml (1 1/2 cups) black olives, pitted, coarsely chopped
  • 180 ml (3/4 cup) dried tomatoes in oil, drained and coarsely chopped
  • 6 anchovy fillets, coarsely chopped
  • 15 ml (1 tbsp) pickled capers, drained
  • 15 ml (1 tbsp) lemon juice, freshly squeezed
  • 125 ml (1/2 cup) olive oil

Grilled fish:

  • 4 pieces of 150 g (5 oz) of striped bass fillet with skin (cut from the thickest part of the fillet)
  • 15 ml (1 tbsp) olive oil
  • Salt and freshly ground black pepper


Preheat the barbecue to maximum heat, 260°C (500°F)


  1. In a food processor or a mixer, place all the tapenade ingredients and add 3/4 of the olive oil, keeping the rest.
  2. Pulse to chop.
  3. Add a bit of oil if needed (the tapenade must not be too smooth or too liquid).
  4. Set aside.

Grilled fish:

  1. Brush the flesh of the striped bass with a bit of olive oil. Season with salt and pepper.
  2. Brush and oil the barbecue grill. Place the pieces of fish on the grill, skin side up.
  3. Cook covered for 2 to 3 minutes.
  4. With a spatula, gently flip the fish.
  5. Spread a layer of tapenade on each piece.
  6. Close the barbecue lid and cook for 2 to 3 minutes.
  7. Serve immediately. Grilled vegetables are perfect with this dish.
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