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Roasted Black Sea Bass With Tomato And Olive Salad

Nutrition per serving    (USDA % daily values)
CAL
328
FAT
77%
CHOL
25%
SOD
28%

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Ingredients for 4 servings

1 garlic clove

1/2 teaspoon anchovy paste

2 tablespoons red-wine vinegar

1/4 cup extra-virgin olive oil

1/2 pound grape tomatoes (preferably mixed colors), halved if large

1/2 pound cherry tomatoes (preferably mixed colors), quartered if large

12 kalamata olives, pitted and coarsely chopped

4 sun-dried tomatoes packed in oil, chopped

1 1/2 tablespoons chopped oregano

4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed

2 tablespoons extra-virgin olive oil, divided

1/2 medium red onion, thinly sliced

6 (3-to 4-inch) oregano sprigs

Equipment: kitchen string

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