Servings: 4
Ingredients:
4 – 6 Chilean Seabass Fillets
4 cloves garlic, chopped
1 tsp oregano, dried
1 tsp basil, dried
2 tsp parsley, fresh
1 cup black olives, pitted and chopped
¼ cup olive oil
½ cup dry white wine, or vegetable stock
salt and pepper
Directions:
1. Combine garlic, oregano, basil, parsley and olives. Season to taste with salt and pepper.
2. Heat olive oil in 13x9 inch baking dish at 425°F for about 5 minutes. Evenly spread olive mixture over bottom of baking dish. Carefully place fillets on top and pour white wine over top of fillets.
3. Bake for 15 minutes or until done.