Striped Bass with Cherry Tomatoes and Olives

1. 1

   Preheat the oven to 400F.

2. 2

   Heat 2 tablespoons oil in a medium skillet over medium heat until hot but not smoking.

3. 3

   Add the garlic; cook, stirring, until just golden, about 30 seconds.

4. 4

   Add the tomatoes; cook until the skins begin to split, 2 to 3 minutes.

5. 5

   Stir in the olives, capers, and oregano; cook 30 seconds more.

6. 6

   Season with salt and pepper.

7. 7

   Coat both sides of the fish with the remaining 2 tablespoons oil; season with salt and pepper.

8. 8

   Transfer to a medium roasting pan, skinned side down.

9. 9

   Spoon the tomato mixture over the fish.

10. 10

    Cook until opaque, 10 to 15 minutes.

11. 11

    Serve topped with sauce from the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.