1 large whole fish, about 2 1/2 pounds, preferably a white-fleshed fish like sea bass, red snapper, porgy (daurade) or striped bass Salt Freshly ground pepper 1 tablespoon olive oil 1/4 cup plus 1 tablespoon Classic Tapenade, divided 2 or 3 sprigs rosemary Juice of 1/2 lemon 2 tablespoons dry white or rose wine Lemon wedges, for garnish

Step 1 Heat the oven to 425 degrees. Oil a baking dish large enough to accommodate the fish.

Step 2 Rinse the fish with cold water and pat dry. Sprinkle it on both sides with salt and pepper, then rub with the olive oil. Measure the fish at the thickest point to determine how long you will bake it. Place a heaped tablespoon of tapenade and the rosemary sprigs in the stomach cavity of the fish. Place the fish in the baking dish. Pour the lemon juice over the fish, add the wine to the baking dish and cover tightly with foil that has been lightly oiled on the underside.

Step 3Bake the fish for 5 minutes per 1/2 inch of thickness. Remove it from the oven, and test for doneness. It is done if it is opaque and pulls apart easily with a fork at the thickest point.

Step 4Serve the fish with the remaining tapenade on the side.

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