Provençale Toasts with Sea Bass and Tapenade

Name: Provençale Toasts with Sea Bass and Tapenade
Cuisine: French
Ingredients: 4 slices of good-quality country-style bread, about 2.5 cm thick, or 8 slices of baguette, cut diagonally, about 1.5 cm thick; salt and freshly cracked black pepper; 2 garlic cloves; 2 tablespoons chopped herbes de Provence (basil, chervil, rosemary and parsley); 2 tablespoons chopped herbes de Provence (basil, chervil, rosemary and parsley); 4 slices of good-quality country-style bread, about 2.5 cm thick, or 8 slices of baguette, cut diagonally, about 1.5 cm thick; 4 tablespoons extra virgin olive oil; 4 small fillets of sea bass, about 120 g each, cleaned; salt and freshly cracked black pepper; 100 ml tapenade; 2 tablespoons chopped herbes de Provence (basil, chervil, rosemary and parsley); 2 tablespoons chopped herbes de Provence (basil, chervil, rosemary and parsley); 2 tablespoons chopped herbes de Provence (basil, chervil, rosemary and parsley)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

4 slices of good-quality country-style bread, about 2.5 cm thick, or 8 slices of baguette

Europe
France
Fish course
Sauce
Pescatarian
Provence

Method

Heat a grill pan over a high heat. Brush both sides of the bread with olive oil.
Grill the bread until lightly charred, about 1 minute per side. Remove and keep warm. Meanwhile, season the sea bass liberally with salt and pepper.
Add the fish to the grill pan and cook for 2–3 minutes on each side.
Rub the hot grilled toasts with the garlic a