Pan-Seared Sea Bass with Olive Tapenade and Roasted Zucchini

Ingredients

• 180g sea bass fillet
• 80g mixed olives, pitted
• 2 tbsp capers
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 300g zucchini, sliced
• 1 tsp dried oregano
• salt and pepper to taste
• 1 lemon

Method

1. Pulse olives, capers, and garlic with 1 tbsp olive oil to form a rough tapenade.
2. Toss zucchini slices with 1 tbsp olive oil, oregano, salt, and pepper; roast at 200°C for 15 minutes until golden.
3. Heat a non-stick pan over medium-high heat; place sea bass skin-side down for 5-6 minutes until skin crisps, then flip and cook 2 minutes more.
4. Transfer zucchini to a plate, top with sea bass, and spoon tapenade over the fillet.
5. Squeeze fresh lemon juice over everything and serve warm.