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Roasted Black Sea Bass with Tomato and Olive Salad


Roasted Black Sea Bass with Tomato and Olive Salad Recipe

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
Directions:
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