Julia Engstrom's Mediterranean Sea Bass with Olives and Lemons

4-6 servings

White sea bass (6 oz each) skinless, boneless
1 tsp Harissa (Middle Eastern hot chili powder)
½ teaspoon Turmeric
7 tablespoons olive oil
1 ripe tomato
1 white onion, thinly sliced
1 garlic clove thinly sliced
1 lemon
10 tablespoons green pitted olives, chopped
½ bunch flat leaf parsley
Salt and pepper

Blend half olive oil with Harissa and turmeric. Brush on filets and set aside as they come to room
temperature. Peel and dice tomato. (Separate cutting board). Heat second half of olive oil in heavy skillet, adds onion, garlic, and cook until onion is soft. Add the tomato lemon and olives and simmer for 7-8 minutes letting flavor develop, simmering while the fish is cooking...

FOR THE FISH: add 2 additional tablespoons of olive oil to a hot skillet. Sear fish for 3- minutes per side. Put on warm platter, top with tomato olive mixture and garnish with chopped Italian parsley and the remainder of the lemon, sliced into rings.

Originally Released 2008 Click here for Link