Step 1) Combine marinade ingredients in a resealable plastic bag, add sea bass and seal bag squeezing out excess air. Let stand at room temperature, turning occasionally for 30 minutes.
Step 2) Mash garlic and salt in a medium bowl to make a paste. Stir in anchovy paste and lemon juice. Whisk in oil to make vinaigrette. Add remaining salad ingredients; stir to coat and set aside.
Step 3) Remove sea bass from marinade; discard marinade. Preheat outdoor grill, broiler or stove top grill pan. Grill fish for 3 to 4 minutes per side, or until cooked through.
To serve, place fish fillets on serving plate and top with Tomato Olive Salad.