STRIPED BASS WITH CHERRY TOMATOES AND OLIVES

Striped Bass with Cherry Tomatoes and Olives image

Yield serves 4

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound cherry tomatoes
1/2 cup Gaeta or kalamata olives, pitted and halved
3 tablespoons capers, drained
2 teaspoons finely chopped fresh oregano
Coarse salt and freshly ground pepper
4 fillets (8 ounces each) striped bass, skinned

Steps:

Preheat the oven to 400°F. Heat 2 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add the garlic; cook, stirring, until just golden, about 30 seconds. Add the tomatoes; cook until the skins begin to split, 2 to 3 minutes. Stir in the olives, capers, and oregano; cook 30 seconds more. Season with salt and pepper.
Coat both sides of the fish with the remaining 2 tablespoons oil; season with salt and pepper. Transfer to a medium roasting pan, skinned side down. Spoon the tomato mixture over the fish. Cook until opaque, 10 to 15 minutes. Serve topped with sauce from the pan.