Instructions: To Fillet a Bass: Lay fish on cutting board. Using a fillet knife, cut behind gills to the bone. Cut through the skin, down the length of the backbone, keeping the knife pressed against the bone, while continuously folding back the flesh as you run knife along the bone. Slide the knife over the ribs, and remove fillet. Turn fish over and repeat. Beginning at the tail end, remove skin from fillets. Trim the thin edges of the fillets for even cooking.

Place rack in center of oven, and heat to 400 degrees. Rub fish on both sides with 2 tablespoons oil. Season with salt and pepper. Place skinned-side down, in a medium roasting pan. Set aside.

Heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add garlic and cook, stirring, until fragrant and light golden, 1 to 2 minutes. Add tomatoes and cook until skins are beginning to split, 2 to 3 minutes. Add olives, capers, and oregano. Stir to combine, and cook 30 seconds more. Taste and adjust for seasoning. Spoon evenly over fish. Transfer to oven, and cook just until opaque, 10 to 15 minutes. Serve immediately.

This recipe yields 4 to 6 servings.

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