Chilean Seabass with a Caper Olive Tapenade with Arugula and Radicchio and Cayenne Roasted Heirloom Carrots

Bold and Beautiful Chilean Luxury in a Flash | Serves 4

INGREDIENTS:

TAPENADE:
1 T canned capers
4 pimiento stuffed martini olives finely chopped
6 heirloom cherry tomatoes diced
1 T or half a jalapeño, diced
1/2 t chili flakes
Zest of one lemon
½ t kosher salt + ¼ T black pepper
2 T light oil like avocado

SALAD:
3 C baby arugula salad green
1 C torn radicchio
2 T oil
2 T red wine vinegar
¼ T kosher salt + ¼ T black pepper

SEABASS:
4 4-ounce portions Chilean Seabass
2 T oil
1 T kosher salt + ¼ t black pepper

CARROTS:
8 heirloom carrots washed, and halved lengthwise
2 T light oil
¼ T paprika
¼ T cayenne pepper
2 t fresh thyme leaves
Dash of salt and pepper

METHOD:

• Combine all tapenade ingredients. Add oil as needed to make a loose tapenade. Set aside.
• Dress greens and set aside.
• Toss cleaned carrots in oil, paprika, cayenne, thyme, and the salt and pepper. Arrange on a baking sheet. Bake at 375 for 25-30 minutes or until tender.
• Arrange Seabass in a glass baking dish lined with parchment. Bake in a preheated 400°F oven for 13 – 15 minutes or until opaque. Do not overcook. I find that with Seabass you have to look for bubbling of the oil on the bottom edges of the fish to check for doneness. Also, you can press on the fish, if it bounces right back, it’s done.
• To plate place a serving of the greens on the bottom. Top with the fish filet. Top that with the tapenade and serve.