Roasted Sea Bass with Olives (Courtesy of Tastes of Italia - Holiday 2006)
8 boneless, skinless sea bass fillets (I used tuna - you can really make this with any fish you prefer, and for any number of guests just adjust cooking time and amount of fish accordingly)
1/2 cup Kalamata olives, pitted and sliced
1/2 lb grape or cherry tomatoes
1/2 cup dry white wine
1/2 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
Pre-heat oven to 400 degrees F. Place the fish in a Pyrex roasting dish large enough to accomodate one layer of fish. Mix remaining ingredients in bowl, and pour over fish. Roast for 15 to 20 minutes - fish should flake when pricked by a fork.
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