Striped bass with cherry tomatoes and olives
Instructions:
- Preheat the oven to 400ï€ 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.
- SERVES 4