Roasted Black Sea Bass with Tomato and Olive Salad
A Mediterranean-inspired dish featuring tender black sea bass fillets roasted with fresh oregano and red onion, topped with a vibrant salad of mixed tomatoes, Kalamata olives, and sun-dried tomatoes in a garlic-anchovy vinaigrette.
Ingredients
- •1 clove garlic
- •½ teaspoon anchovy paste
- •2 tablespoons red-wine vinegar
- •¼ cup extra-virgin olive oil
- •½ pound grape tomatoes
- •½ pound cherry tomatoes
- •12 pieces Kalamata olives
- •4 pieces sun-dried tomatoes
- •1½ tablespoons oregano
- •4 fillets black sea bass fillets
- •2 tablespoons extra-virgin olive oil
- •½ medium red onion
- •6 sprigs oregano sprigs
- •1 piece kitchen string
Cooking Instructions
- 1.
Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
10 min
- 2.
Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
5 min
- 3.
Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
10 min
- 4.
Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.
15 min
