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Roasted Black Sea Bass with Tomato and Olive Salad

Gluten free • Paleo • 45 mins to make • Serves 4


4 (6-to 8-ounce) black sea bass fillets with, black skin


6 (3-to 4-inch) oregano, sprigs
1/2 lb Cherry tomatoes
1 Garlic clove
1/2 lb Grape tomatoes
1 1/2 tbsp Oregano
1/2 Red onion, medium
4 Sun-dried tomatoes

Canned Goods

1/2 tsp Anchovy paste


12 Kalamata olives, pitted and coarsely chopped

Oils & Vinegars

3/8 cup Olive oil, extra-virgin
2 tbsp Red-wine vinegar
The Prosecco Project
The Prosecco Project • 2 years ago

roasted black sea bass w/ tomato & olive salad