Black Bass With Watercress And Tangerine Salad

• 4 black bass, red snapper or dorade fillets
• Extra virgin olive oil
• Sea salt
• 2 tangerines
• 4 cups watercress tops, chopped
• 2 teaspoons salt-cured capers, rinsed and drained
• Freshly ground black pepper
• 4 lemon wedges

1. Heat oven to 325 degrees.
2. Lay fish skin side down in a casserole dish.
3. Douse with olive oil (there should be enough in dish to spoon up and baste with).
4. Season with salt.
5. Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.
6. Meanwhile, peel tangerines, removing tiny threads of pith.
7. Slice a thin layer from top and bottom to expose flesh.
8. Separate segments, removing any large seeds, and drop into a bowl.
9. Add watercress and capers.
10. Sprinkle on enough olive oil just to coat (about 1 to 1 1/2 tablespoons).
11. Season with salt and pepper, and toss until watercress glistens.
12. Taste and adjust seasoning.
13. Serve each fillet topped with some salad and a wedge of lemon.

black bass, extra virgin olive oil, salt, tangerines, watercress tops, saltcured capers, freshly ground black pepper, lemon wedges

Taken from cooking.nytimes.com/recipes/8395 (may not work)