Seared Blackfish With Tomato Water, Herbs and Olives Recipe

Name: Seared Blackfish With Tomato Water, Herbs and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
To make the tomato water, line a colander with a thin dish towel and place it over a bowl.
2
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).
3
Refrigerate for 8 hours or leave it in a cool room for 4 hours.
4
Cover and refrigerate the tomato water until ready to use, and reserve the tomatoes for making sauce.
5
Season the fish with salt, black pepper and chili pepper.
6
Heat a large nonstick skillet over medium-low heat.
7
Add the oil.
8
After 1 minute, place the fillets in the skillet.
9
Scatter the olives around the pan.
10
Cook the fish, without moving it, for 5 minutes.
11
Gently flip the fillets and cook until just opaque, 3 to 5 minutes.
12
Transfer the fillets and olives to a platter.
13
Spoon a little of the tomato water over the fish and sprinkle with mint and basil.
14
Top with a drizzle of olive oil and some flaky salt.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Seared Blackfish With Tomato Water, Herbs and Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Blackfish With Tomato Water, Herbs and Olives

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