Ingredients:
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- 2 anchovy fillets, drained and minced
- 2 garlic cloves, thinly sliced
- ½ cup (120 ml) pitted and chopped kalamata olives
- 2 tablespoons (30 ml) drained and chopped capers
- ⅛ teaspoon (0.75 ml) red pepper flakes
- 1 pound (454 g) cherry tomatoes, halved
- Salt and pepper
- 4x 6-ounce (170 g) sea bass fillets
- Parsley, chopped, for garnish
Method:
In a large saucepan over medium heat, warm the olive oil and anchovy fillets together. Stir often and mash the anchovies into a paste, about 2 minutes.
Add the garlic and cook 1 minute.
Stir in the olives, capers, and red pepper flakes. Cook until heated through, about 2 minutes.
Add the tomatoes. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
Remove the pan from the heat and reserve.
Preheat a cast iron or non stick pan to medium-high. Brush the fish on both sides with olive oil and season with salt and pepper.
Place the fish on the grill, skin side down and cook until grill marks have formed, roughly 3 minutes.
Flip the fish until the flesh is opaque all the way through, 3 minutes more.
Transfer the fish to a serving plate. Spoon the cherry tomato mixture overtop. Garnish with chopped parsley and serve immediately.