Ronnie's Notes
Pan searing gives fish a crisp, golden crust. It helps to use a nonstick pan because the fish will brown well but not stick to the bottom. After the initial searing the fish goes into the oven for a few minutes so the insides can cook completely. Fish cooked this way are crispy outside, but stay lushly moist within. This dish would be nice with sautéed spinach or beet greens and Garlic and Scallion Smashed Potatoes (page xx).
Instructions
Preheat the oven to 425°F.
Combine the tomatoes, parsley, thyme, scallions, and salt and pepper to taste in a bowl.
Pour in 2 tablespoons olive oil, mix, and set aside.
Dredge the fish in flour and shake off the excess.
Sprinkle with salt and pepper to taste.
Heat the remaining 2 tablespoons olive oil with the butter in a large ovenproof sauté pan, preferably nonstick, over medium-high heat.
When the butter has melted and looks foamy, add the fish, skin-side down, and cook for , or until the bottom is richly brown, pressing the top occasionally to keep the fish flat.
Place the pan in the oven and cook for another or until cooked through.
Place the fish on individual dishes.
Spoon the tomato mixture into the sauté pan and cook for about one minute on high heat, stirring often, or until the tomatoes are hot.
Spoon equal amounts of the hot tomato relish next to each serving of fish.
Makes 4 servings.