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Roasted Sea Bass with Tomato & Olive Salad

  • 11 Oct 2016
  • By Aileen Cena - Based on a recipe by Ruth Cousineau in epicurious
Roasted Sea Bass with Tomato & Olive Salad

Serves 4 people

Prep Time: 30 minutes

Cooking time : 45 minutes

Ingredient

For salad:

 

For Fish:

  Method

  1. Make saladMince 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.
  2. Roast fish:Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
  3. 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.
  4. Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

 

Recipe Credit 

Based on the recipe appeared inepicurious.com - http://www.epicurious.com/recipes/food/views/Roasted-Black-Sea-Bass-with-Tomato-and-Olive-Salad-354196

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