RECIPE: Summer Parchment-Wrapped White Fish With Olive Tapenade
Chef, teacher, and cookbook author Pascale Beale offers a succulent summer dish that’s bursting with the flavors of the French and Italian Riviera from her cookbook A Menu for All Seasons: Summer.
- Servings: 6
Source: Bluedot Living
Ingredients
- pitted black niçoise or kalamata olives, divided
- Juice and zest of 1 lemon, divided
- and 1 1/2 Tbsps olive oil, divided
- Coarse sea salt
- Black pepper
- large red onions, diced
- large yellow onions, diced
- mixed tomatoes, roughly chopped
- lbs sea bass or other white fish, cut into 4-oz filets
- white wine