Name: Roasted Black Sea Bass with Tomato and Olive Salad
Cook time: 30 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 1 garlic clove; 1/2 teaspoon anchovy paste; 2 tablespoons red-wine vinegar; 1/4 cup extra-virgin olive oil; 1/2 pound grape tomatoes (preferably mixed colors), halved if large; 1/2 pound cherry tomatoes (preferably mixed colors), quartered if large; 12 Kalamata olives, pitted and coarsely chopped; 4 sun-dried tomatoes packed in oil, chopped; 1 1/2 tablespoons chopped oregano; 4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed; 2 tablespoons extra-virgin olive oil, divided; 1/2 medium red onion, thinly sliced; 6 (3-to 4-inch) oregano sprigs; Equipment: kitchen string

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Roasted Black Sea Bass with Tomato and Olive SaladMikkel Vang

Sandwiching meaty black sea bass fillets together with an aromatic filling of red onion and fresh oregano perfumes the fish as it roasts. It tastes—and looks—wonderful topped with a colorful salad of small tomatoes, olives, and more oregano. The peppery, lemony herb, native to the Mediterranean, is a natural with fish.

Cooks' note:

Salad can be made 6 hours ahead and kept at room temperature.

Recipe notes

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