Roasted Fish And Tomatoes
- 2 tablespoons olive oil, extra-virgin
- 1 clove garlic, thinly sliced
- 1 14 oz can Mutti(R) Cherry Tomatoes
- 1/4 cup small black olives, pitted
- 4 Branzino (sea bass) fillets, with or without skin, about 5 ounces each
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh oregano leaves
- Preheat the oven to 425u0b0F. In a bowl, combine the olive oil, garlic, Mutti(R) Cherry Tomatoes, and olives. Spread a thin layer of the mixture in the bottom of an ovenproof skillet or baking dish large enough to hold the fillets in a single layer. Season the fillets with salt and pepper. Place the fillets in the dish. Spoon the remaining tomato mixture around the fillets. Bake the fillets until just opaque, about 12 minutes. Garnish with the fresh oregano leaves.
olive oil, clove garlic, tomatoes, black olives, branzino, salt, freshly ground black pepper, oregano
Taken from www.epicurious.com/recipes/food/views/roasted-fish-and-tomatoes (may not work)