4 6-oz pieces of black cod
kosher salt to taste
1/4 cup virgin olive oil
8 halves concentrated tomatoes
12 whole baby fennel
2 tbs chopped fresh parsley
1 small sprig of rosemary
Can prepare vegetables at leaset a day ahead:
Heat the oven to 350°F. Put the fennel in a small ovenproof pan and season lightly with salt. Add 3 tablespoons of olive oil and 1 tablespoon of water to the pan, cover with a lid or aluminum foil, and roast until just tender, about 30 minutes. Remove the cover and roast for another 20 minutes to brown the fennel well. (The fennel can be roasted ahead of time and kept at room temperature for a couple hours; it can also be refrigerated for a day or two.) Heat a sauté pan over medium-low heat and lightly coat the bottom of the pan with a little olive oil. Add to the pan concentrated tomato halves, the roasted fennel.
Sear the fish: Heat a large sauté pan over medium heat. Add 2 tablespoons of olive oil to the pan. Season the fish with salt and pepper and, when the oil is very hot, add the fish to the pan with its better-looking side face down. Cook until golden brown, 2 to 3 minutes. Flip the fish over, and add 1 sprig of rosemary to the pan to infuse the oil with its flavor. Cook another minute or two longer on the second side until it's golden brown and the fish pulls away easily from the pan. Coat fish with a tomato sauce and put in over for just under a minute.
To serve: Divide the vegetables among four warm plates piling them in the middle. Place a piece of fillet on top with its better side facing up. If there is any oil left n the pan, drizzle it over the fish. Sprinkle the parsley and a little sea salt over the fish and serve immediately. Serves 4.
3 pds ripe plum tomatoes, halved, seeded
1/4 cup virgin olive oil
1 tsp chopped fresh oregano
1 1/2 tsp chopped fresh rosemary
1 tsp sugar
kosher salt and black pepper
At least five hours ahead and up to five days ahead: Toss the tomatoes with enough olive oil to coat them liberally (about 1/4 cup) and lay them cut side down on a sided baking sheet. Sprinkle the oregano, rosemary, and sugar over them and season lightly with salt and pepper.
Heat the oven to 300° F. Cook the tomatoes until they are quite concentrated with a very deep red color; this will take 3 1/2 to 4 hours. You are not trying to dry the tomatoes completely; they should look quite dry on the outside but should retain some moisture within. Cool at room temperature, peel away the loose skins, and store in an airtight container in the refrigerator.