Recipe information
Yield
serves 4
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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