Baked Sea Bass with Olive Tapenade
Featuring lean proteins and healthy fats, this tasty supper will help your hormones while nourishing your body.
Ingredients
2 sea bass fillets, skin on
1 cup / 150g cherry tomatoes, halved
1/4 cup / 50g black olives, chopped
1 lemon, halved
2 tbsp extra virgin olive oil
1 tsp dried oregano
Salt and freshly ground pepper, to taste
Optional: fresh thyme
Directions
Preheat the oven to 180°C (350°F).
Juice half the lemon and cut the remaining half into wedges.
In a bowl, mix together the olives, half the olive oil, lemon juice and oregano and season well.
Arrange the sea bass skin-side down on a baking sheet and top with the tapenade mixture, pressing down until firm.
Scatter the tomatoes alongside the fish and drizzle everything with the remaining olive oil.
Bake until the fish is flaky, about 15-18 minutes and serve alongside the lemon wedges and a few sprigs of thyme.
