Whole Sea Bass With Nicoise Tapenade Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons dried marjoram

1 tablespoon dried leaf oregano

2 1/2 tablespoons paprika

1 tablespoon olive oil

1 tablespoon cayenne pepper

Fresh rosemary sprigs

2 tablespoons dried thyme

2 tablespoons dried savory

1 tablespoon minced garlic

1 tablespoon capers

1 teaspoon chopped fresh thyme

1 whole sea bass (2 to 2 1/2 pound) cleaned and scaled

2 tablespoons dried rosemary

2 tablespoons dried oregano

1/2 cup Herbs de Provence, recipe follows

3 anchovy fillets

2 tablespoons dried basil

2 tablespoons dried fennel seed

1 tablespoon chopped parsley

Juice of one lemon

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons salt

1 tablespoon dried thyme

1 cup pitted Nicoise olives

1 tablespoon onion powder

1/4 cup extra-virgin olive oil

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