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Roasted Black Sea Bass with Tomato and Olive Salad

['1 garlic clove', '1/2 teaspoon anchovy paste', '2 tablespoons red-wine vinegar', '1/4 cup extra-virgin olive oil', '1/2 pound grape tomatoes (preferably mixed colors), halved if large', '1/2 pound cherry tomatoes (preferably mixed colors), quartered if large', '12 Kalamata olives, pitted and coarsely chopped', '4 sun-dried tomatoes packed in oil, chopped', '1 1/2 tablespoons chopped oregano', '4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed', '2 tablespoons extra-virgin olive oil, divided', '1/2 medium red onion, thinly sliced', '6 (3-to 4-inch) oregano sprigs', 'Equipment: kitchen string']

Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

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