Striped Bass with Cherry Tomatoes and Olives

Directions

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.