Roasted Wild Sea Bass with a Black Tapenade Crust

For a truly special fish dish try Pascal Proyart's sea bass recipe, a mouth-watering combination of flavours and textures
Roasted Wild Sea Bass with a Black Tapenade Crust
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 40 minutes plus cooling
  • Effort: medium



  • 4 sea bass, each 150g with skin on
  • 2 tbsp olive oil, plus extra for drizzling

For the black olive tapenade:

  • 250 g black olives, pitted
  • 50 g tinned anchovies, in oil drained
  • 1 1/2 cloves garlic, crushed
  • 25 g capers
  • 5 basil
  • 2 tsp olive oil

For the basil-crushed potatoes:

  • 100 g potatoes, peeled and freshly boiled
  • 1 tbsp chopped fresh basil
  • 15 g green olives, pitted and chopped
  • 2 tbsp extra virgin olive oil
  • knob of butter

For the baby artichoke barigoule:

  • 1 kg Italian or French purple baby artichokes
  • 750 ml light olive oil
  • 250 ml French white wine
  • 1 tsp coriander seeds, crushed
  • juice of 1 lemons
  • 2 cloves garlic, crushed
  • bunch of basil
  • 10 sprigs coriander, crushed

For the barigoule sauce:

  • 100 ml fresh fish stock
  • 25 g butter
  • 2-3 tbsp olive oil
  • 2 ripe tomatoes, diced
  • 1 clove garlic, sliced and fried in olive oil
  • 1 tbsp chopped flat leaf parsley
  • squeeze of lemon juice


1. First prepare the olive tapenade. Place the olives, anchovy fillets, garlic, capers, basil leaves and olive oil in a food processor. Blend together until the mixture forms a smooth paste.

2. Make the baby artichoke barigoule. Place the artichokes, olive oil, white wine, coriander seeds, lemon juice, garlic, basil stalks and coriander stalks.

3. Bring to the boil and simmer gently for 35 minutes, or until the artichokes are tender. Leave the artichokes to cool in their liquor. Once cooled, drain, reserving the liquor for the sauce, and slice the artichokes.

4. To make the barigoule sauce, bring the fish stock and artichoke barigoule juice to the boil in a saucepan. Whisk in the butter and olive oil.

5. Stir in the tomato, fried garlic and parsley. Add a squeeze of lemon juice.

6. Meanwhile, prepare the basil-crushed potatoes. Add the basil, olives, olive oil, butter, salt and freshly ground pepper to the potatoes and roughly crush together, using a fork.

7. Spread a little of the tapenade over the skin side of each sea bass fillet.

8. Heat the olive oil in a large, non-stick frying pan. Add the sea bass, skin side down. Season with salt and freshly ground pepper and cook for around 6 minutes, then turn and fry for a further 1-2 minutes on the flesh side.

9. Serve the salmon with the basil crushed potatoes, a few slices of artichoke and the sauce barigoule. Finish with a drizzle of olive oil and a grind of crystal sea salt.

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