Seared Blackfish With Tomato Water Herbs And Olives Recipes

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
• Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
• Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
• Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.

PAN-SEARED SEA BASS WITH OLIVES, TOMATOES AND OREGANO BROWN RICE

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
• Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
• Serve bass and sauce over rice.

SEARED BLACKFISH WITH TOMATO WATER, HERBS AND OLIVES

Steps:

• To make the tomato water, line a colander with a thin dish towel and place it over a bowl. Put the tomatoes, rosemary and 1/4 teaspoon salt in the colander and mix and squash the mixture gently with your hands (the less you squash, the clearer the liquid will be). Refrigerate for 8 hours or leave it in a cool room for 4 hours. Cover and refrigerate the tomato water until ready to use, and reserve the tomatoes for making sauce.
• Season the fish with salt, black pepper and chili pepper. Heat a large nonstick skillet over medium-low heat. Add the oil. After 1 minute, place the fillets in the skillet. Scatter the olives around the pan. Cook the fish, without moving it, for 5 minutes. Gently flip the fillets and cook until just opaque, 3 to 5 minutes.
• Transfer the fillets and olives to a platter. Spoon a little of the tomato water over the fish and sprinkle with mint and basil. Top with a drizzle of olive oil and some flaky salt.