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