Roasted Black Sea Bass with Tomato and Olive Salad

Roasted Black Sea Bass with Tomato and Olive Salad
Photo by Mikkel Vang


  • ½ teaspoon anchovy paste
  • 6 (3-to 4-inch) oregano sprigs
  • ½ medium red onion
  • kitchen string
  • ½ pound grape tomatoes (preferably mixed colors), halved if large
  • 4 (6-to 8-ounces) black sea bass fillets with skin, any pin bones removed
  • 12 Kalamata olives, pitted and coarsely chopped
  • + 7 more ingredients
    • 1 ½ tablespoons chopped oregano
    • ¼ cup extra-virgin olive oil
    • 4 sun-dried tomatoes packed in oil, chopped
    • 1 clove garlic
    • 2 tablespoons extra-virgin olive oil
    • ½ pound cherry tomatoes (preferably mixed colors)
    • 2 tablespoons red-wine vinegar

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. Preheat oven to 425°F with rack in middle. Oil a 1 1/...

View full recipe at Epicurious


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