Roasted Black Sea Bass with Tomato and Olive Salad
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.
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 1/2-to 2-quart gratin or other shallow baking dish.
Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 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.
Roast fish until just cooked through, about 15 minutes.
Cut off string and cut sandwiched fillets in half crosswise.
Salad can be made 6 hours ahead and kept at room temperature.
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.
Maysara Arsheen Pinot GrisA bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.