Roasted Black Sea Bass with Tomato and Olive Salad

Name: Roasted Black Sea Bass with Tomato and Olive Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 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; 59 milliliters extra-virgin olive oil; 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 Sea Bass with Tomato and Olive Salad might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 412 calories, 32g of protein, and 27g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up oregano sprigs, sea bass fillets, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

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 425F 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.

Cooks' note: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 59milliliters

extra-virgin olive oil 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. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.