Provided by: Chef Michael Lomonaco
For the Dressing
In a small saucepan, combine the olive oil, parsley, onion, lemon juice, capers, garlic, and tomatoes and place over low heat until warm, about 2–3 minutes. Allow the mixture to steep for a few minutes before serving.
For the Fish
Preheat oven to 425. Rinse the gutted fish and pat dry. Brush both sides with two tablespoons of the olive oil and season with salt and pepper. Cover a roasting pan with baker’s parchment paper to prevent sticking, and place the fish light skin side down in the pan. Place in oven and roast until the flesh turns white and pulls away from the bones, about 18–20 minutes. Remove pan from oven and allow to cool for a minute.
To Bone the Fish
(1) Place fish on platter and, using the tip of a sharp knife, cut an outline of the top two fillets, tracing a line down the backbone and approximately an inch from the outside edge, from head to tail. Using a small spatula or a cake knife, remove the fillets separately by gently lifting them from the backbone outward and place them on serving plates. (2) Using the spatula or cake knife and a fork, carefully remove the backbone from the bottom fillets. Repeat with the tailbone. Separate the bottom fillets and plate them. (3) Drizzle with caper-and-tomato dressing and serve.