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1
Make the Tomato Concasse: (The French word means to roughly chop).
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2
Remove the core of the tomato with the tip of a small knife.
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3
At the other end, lightly score (just break the skin) of the tomato by cutting an X.
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4
Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
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5
Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
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6
The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
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7
Place the tomatoes on a cutting board with the core side down and cut in half.
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8
Remove the seeds with a teaspoon and discard.
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9
Roughly chop the tomatoes to the desired size.
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10
Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
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11
For the Fish:
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12
Heat the saute pan on medium heat until hot.
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13
Add in oil; season both sides of fillets with salt and pepper.
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14
Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
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15
Remove from pan; add garlic; stir consistently.
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16
Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
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17
On low heat, add in butter a little at a time.
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18
Remove from heat; add in chopped parsley and season.
