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Bass fillets get wonderful flavor and texture when crusted with a mixture of bread crumbs, olives, paprika, herbs and lemon peel.
3 slices white bread
1/3 cup pitted green Spanish olives
2 teaspoons McCormick Gourmet™ Organic Paprika
2 teaspoons McCormick Gourmet™ Parsley, Flat Leaf
1/2 teaspoon grated lemon peel
1/2 teaspoon McCormick Gourmet™ Organic Oregano
1/4 teaspoon McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1/4 teaspoon salt
1 1/2 pounds bass fillet, cut into 6 pieces
2 tablespoons olive oil, divided
Preheat oven to 425°F. Place bread in food processor; cover. Process until fine crumbs form. Add olives, paprika, parsley, lemon peel, oregano, pepper and salt. Process until olives are finely chopped.
Place fillets on oiled baking sheet. Brush tops with 1 tablespoon of the oil. Press crumb mixture evenly onto top of fillets. Drizzle with remaining 1 tablespoon oil.
Bake 12 to 15 minutes or until crumbs are browned and fish flakes easily with a fork.
Test Kitchen Tip: Prepare as directed, using halibut or cod in place of the bass.
(Amount per serving)