Roasted Black Sea Bass with Tomato and Olive Salad

Name: Roasted Black Sea Bass with Tomato and Olive Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons anchovy paste; 227 grams cherry tomatoes (preferably mixed colors), quartered if large; 1 garlic clove; 227 grams grape tomatoes (preferably mixed colors), halved if large; 12 Kalamata olives, pitted and coarsely chopped; 2 Tbsps extra-virgin olive oil, divided; 2 Tbsps chopped oregano; 6 sprigs (3-to 4-inch) oregano; 1 mediums red onion, thinly sliced; 2 Tbsps red-wine vinegar; 680 grams black sea bass fillets with skin, any pin bones removed; 4 sun-dried tomatoes packed in oil, chopped

Roasted Black Se If you have olive oil, sea bass fillets, oregano sprigs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mince and mash garlic to a paste with 1/2 teaspoon salt.

Ingredients you will need

Garlic

Ground Meat

Salt

Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper.

Ingredients you will need

Anchovy Paste

Vinegar

Pepper

Equipment you will use

Whisk

Bowl

Whisk in oil. Toss with remaining salad ingredients.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Let stand, stirring occasionally, while fish roasts.

Ingredients you will need

Fish

Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Oregano

Pepper

Onion

Fish

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Baking Pan

Knife

Roast fish until just cooked through, about 15 minutes.

Ingredients you will need

Fish

Cut off string and cut sandwiched fillets in half crosswise.

Serve topped with salad.

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

Equipment

Ingredients

Servings:

1teaspoons

anchovy paste 227grams

cherry tomatoes (preferably mixed colors), quartered if large 1

garlic clove 227grams

grape tomatoes (preferably mixed colors), halved if large 12

Kalamata olives, pitted and coarsely chopped 2Tbsps

extra-virgin olive oil, divided 2Tbsps

chopped oregano 6sprigs

(3-to 4-inch) oregano 1mediums

red onion, thinly sliced 2Tbsps

red-wine vinegar 680grams

black sea bass fillets with skin, any pin bones removed 4

sun-dried tomatoes packed in oil, chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.