Roasted Black Sea Bass with Tomato and Olive Salad
Roasted Black Sea Bass with Tomato and Olive Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mince and mash garlic to a paste with 1/2 teaspoon salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMince 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.
Serve topped with salad.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.