4    Cloves garlic; minced
1 c  Pitted black olives
-chopped
1 ts Crumbled dried oregano
1 ts Crumbled dried basil
2 tb Minced parsley
1 1/2 ts Salt
2 ts Fresh grnd. black pepper
1/4 c  Olive oil
2 lb Sea bass fillets
-(4 to 6 ea)
1/2 c  Vegetable stock -OR-
- dry white wine

Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper. Heat oil in a large baking dish
at 425 degrees F. for 1 minute. Spread olive mixture evenly over
bottom of baking dish. Arrange sea bass, skin side up, on top. Pour
vegetable stock around fillets. Bake, basting occasionally with
juices, until done. To serve, arrange fillets & olive mixture on
heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,
Instanbul, Turkey