Roasted Sea Bass with Olivada and Tomatoes

4 one-inch thick sea bass filets, about 2 pounds

1 C. grape tomatoes

1/4 C. extra-virgin olive oil

1 C. olivada

Juice of 1 lemon

Freshly ground black pepper

Sea salt

Fresh parsley or pea tendrils as garnish

 

Preheat oven to 350 F (180 C). Arrange fish filets in one layer in a baking dish. Scatter the tomatoes around the filets. Drizzle fish and tomatoes with olive oil, turning the filets to coat. Spread the olivada over the tops of the filets. Squeeze the lemon juice over the fish and tomatoes. Sprinkle with pepper and a little salt (the olivada will also add salt). Bake in oven until fish is just cooked through, 25 to 30  minutes. Remove from oven. Serve hot garnished with parsley.