Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cloves        garlic -- minced
   1      cup           pitted black olives -- chopped
   1      teaspoon      crumbled dried oregano
   1      teaspoon      crumbled dried basil
   2      tablespoons   minced parsley
   1 1/2  teaspoons     salt
   2      teaspoons     fresh ground black pepper
     1/4  cup           olive oil
   2      pounds        sea bass fillets -- (4 to 6 ea)
     1/2  cup           vegetable stock -or- -- dry white wine

Preparation:

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 425F 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 and olive mixture on heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel, Istanbul, Turkey