Ingredients

4 cloves garlic, minced
1 C. pitted black olives, chopped
1 tsp. crumbled dried oregano
1 tsp. crumbled dried basil
2 Tbsp. minced parsley
1-1/2 tsp. salt
2 tsp. freshly ground black pepper
1/4 C. olive oil
2 pounds sea bass fillets
1/2 C. vegetable stock, or dry white wine

Cooking Instructions

Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in a large baking dish at 425 degrees F. for 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, until done. To serve, arrange fillets and olive mixture on heated serving plates.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: