Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

1. 1

   Preheat oven to 400 degrees.

2. 2

   Season fish with salt and pepper.

3. 3

   Heat the olive oil in a large skillet.

4. 4

   Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes.

5. 5

   Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.

6. 6

   Pour the vegetable mixture into an ovenproof casserole.

7. 7

   Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes.

8. 8

   Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.

9. 9

   Serve immediately, sprinkled with additional chopped tarragon.

No additional tips available.