Combine tomatoes, sugar, and vinegar in a saucepan over medium heat; cook 3 minutes or until sugar dissolves. Stir in parsley and next 6 ingredients. Set aside.
Score fish skin diagonally two or three times (to prevent curling), and sprinkle with salt and pepper. Sear fillets, skin-side down, in 1 teaspoon oil in a cast iron skillet over medium-high heat about 2 minutes. Press fillets flat with a metal spatula to prevent curling. Transfer skillet to oven, and bake at 450° for 5 minutes or until fish flakes with a fork.
Serve fillets skin-side up. Spoon sauce over fillets.
Bacar Restaurant, San Francisco, California
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In my opinion there was way to much olive oil in the tomato Vinaigrette. Next time, I will only use 1/4 cup of olive oil. Also, I will not put the tomatoes in the pan when disolving the sugar in the red wine vinegar; doing as the recipe says made my tomatoes fall apart.
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