Categories: Seafood 
      Yield: 4 servings 
  
      4    Cloves garlic; minced 
      1 c  Pitted black olives; chopped 
      1 ts Crumbled dried oregano 
      1 ts Crumbled dried basil 
      2 tb Minced parsley 
           Salt 
           Freshly ground 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 13x9-inch glass baking dish at 425 degrees 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, 15 minutes or until done.  To serve, arrange 
  fillets and olive mixture on heated serving plates.  Makes 4 servings. Each 
  serving contains about:  361 calories; 393 mg sodium; 145 mg cholesterol; 
  17 grams fat; 2 grams carbohydrates; 33 grams protein; 0.07 gram fiber.