Seared blackfish with tomato water, herbs and olives

Seared blackfish with tomato water, herbs and olives [Photo/The New York Times]

Time:

1 1/2 pounds very ripe tomatoes, coarsely chopped (3 cups)

1 small, bushy rosemary sprig, leaves and stem roughly chopped

1/4 teaspoon fine sea salt, more as needed

4 blackfish fillets, or other firm white fish, 6 to 8 ounces each, pin bones removed

Black pepper

Pinch Turkish or Syrian chile pepper (like Urfa or Aleppo, available at most good spice or Middle Eastern food shops)

1/4 cup extra virgin olive oil, more for serving

1/2 cup pitted, chopped black olives

Fresh mint leaves, torn, for garnish

Fresh basil leaves, torn, for garnish

Flaky sea salt or fleur de sel, for serving.

1. To make the tomato water, line a colander with a thin dish towel and place the colander over a bowl or pot. Put the tomatoes, rosemary and 1/4 teaspoon salt in the colander and mix and squash the mixture gently with your hands (the less you squash, the clearer the liquid will be, but you'll get less of it). Refrigerate for 8 hours (if it doesn't fit, leave it out in a cool room for 4 hours). Pour the liquid into a bowl and reserve the tomatoes for saucee.

2. Season the fish fillets with salt, black pepper and chili pepper. Heat a large nonstick skillet over medium-low heat. Add the oil and let it heat for 1 minute. Transfer the fillets to the skillet. Scatter the olives into the bottom of the pan. Cook the fish, without moving it, for 5 minutes. Gently flip the fillets and cook until just opaque, 3 to 5 minutes.

3. Transfer the fillets and olives to a platter. Spoon a little of the tomato water over the fish and sprinkle with mint and basil. Top with a drizzle of olive oil and some flaky salt.

Yield: Serves 4.