Roasted Black Sea Bass with Tomato and Olive Salad

Ingredients for Roasted Black Sea Bass with Tomato and Olive Salad

• 1 garlic clove

• 1/2 teaspoons anchovy paste

• 2 tablespoons red-wine vinegar

• 60ml olio extravergine di oliva

• 230g grape tomatoes (preferably mixed colours), halved if large

• 230g cherry tomatoes (preferably mixed colours), 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 230g ) 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

Mince and mash garlic to a paste with 1/2 teaspoons salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoons pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.

Preheat oven to 218°C with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.

Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoons salt and 1/4 teaspoons 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 20ml oil.

Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

Avvertenza

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