adapted from Gourmet Mag
serves 4
Preheat oven to 425 with rack in the middle. Oil a 1 1/2 to 2 qt shallow baking dish.
Salad:
1 garlic clove
1.2 tsp anchovt paste
2 T. red wine vinegar
1/4 c. extra virgin olive oil
1/2 lb grape tomatoes, halved. We used big tomatoes from my friend's garden
12 Kalamata Olives, pitted and rough chop
4 sun dried tomatoes, packed in oil chopped
1 1/2 T. chopped oregano
Fish:
4, 6-8oz fillets of Talapia (recipe called for Black Sea Bass but it was too expensive, and my kids like Talapia)
2 T. olive oil, divided
1/2 medium red onion, thinly sliced
6 oregano sprigs
Salad -
Mnce and mash garlic to a paste with 1/2 t. salt. In a bowl combine garlic, anchovy, vinegar and 1/4 t. pepper. Whisk in oil, add remaining salad ingredients.
Fish-
rub fish with oil on both sides and season with s&p. Place onion slice and oregano on top of fish, layer another piece of fish over (like a sandwich) and tie with kitchen string 2" apart. Roast fish until cooked through. The Talapia took 10-12 minutes. Remove string before serving and top with salad.
