Roasted Black Sea Bass with Tomato and Olive Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sandwiching meaty black sea bass fillets together with an aromatic filling of red onion and fresh oregano perfumes the fish as it roasts. It tastesand lookswonderful 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. 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 |
Directions:
1. Make salad: 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.
2. Roast fish: Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
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.
4. Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.
5. Cooks' note: Salad can be made 6 hours ahead and kept at room temperature.
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