Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

== Description ==
This recipe yields 4 servings.
== Ingredients ==
* 1½ lb Chilean sea bass, skinless bones removed, cut into four 1½" thick steaks
* salt to taste
* freshly ground black pepper to taste
* 3 tbsp olive oil
* 1 cup drained canned plum tomatoes crushed, juice reserved
* 3 large leeks split, washed, and julienned
* 2 shallots finely minced
* ¼ cup pitted Niçoise olives
* 3 tbsp capers
* ¼ cup dry white vermouth
* ½ cup fish stock
* 3 tbsp chopped fresh tarragon
* 3 tbsp unsalted butter
== Directions ==
# Preheat oven to 400°F.
# Season with salt and pepper.
# Heat the olive oil in a large skillet.
# Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes.
# 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.
# Pour the vegetable mixture into an ovenproof casserole.
# Place the on top of the bed of vegetables and roast the for 8 to 10 minutes.
# Gently remove the from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
# Serve immediately, sprinkled with additional chopped tarragon.
Category:Black olive Recipes
Category:Caper Recipes
Category:Chilean Meat Dishes
Category:Dry vermouth Recipes
Category:Leek Recipes
Category:Plum tomato Recipes
Category:Seabass Recipes
Category:Fish stock and broth Recipes