Seared Blackfish With Tomato Water, Herbs and Olives

Name: Seared Blackfish With Tomato Water, Herbs and Olives
Total time: 20 min
Yield: Serves 4
Ingredients: 1 1/2 pounds very ripe tomatoes, coarsely chopped 3 cups; 1 small, bushy rosemary sprig, leaves and stem roughly chopped; 1/4 teaspoon fine sea salt, more as needed; 4 blackfish fillets, or other firm white fish, 6 to 8 ounces each, pin bones removed; Black pepper; Pinch ground Turkish or Syrian chile pepper (like Urfa or Aleppo, available at most good spice or Middle Eastern food shops); 1/4 cup extra virgin olive oil, more for serving; 1/2 cup pitted, chopped black olives; Mint leaves, torn, for garnish; Basil leaves, torn, for garnish; Flaky sea salt or fleur de sel, for serving

By Melissa Clark

Total Time: 20 minutes
Rating: 5(26)
Comments: Read comments

Featured in: Tomato Water (Remember That?) Charms Once Again

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Ingredients

Yield:Serves 4

1½pounds very ripe tomatoes, coarsely chopped 3 cups
1small, bushy rosemary sprig, leaves and stem roughly chopped
¼teaspoon fine sea salt, more as needed
4blackfish fillets, or other firm white fish, 6 to 8 ounces each, pin bones removed
Black pepper
Pinch ground Turkish or Syrian chile pepper (like Urfa or Aleppo, available at most good spice or Middle Eastern food shops)
¼cup extra virgin olive oil, more for serving
½cup pitted, chopped black olives
Mint leaves, torn, for garnish
Basil leaves, torn, for garnish
Flaky sea salt or fleur de sel, for serving

Ingredient Substitution Guide

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Preparation

Step 1
To make the tomato water, line a colander with a thin dish towel and place it over a bowl. Put the tomatoes, rosemary and ¼ 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.
Step 2
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.
Step 3
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.