Steelhead with Roasted Tomato Sauce

Ingredients

Salt and pepper

to taste

Fresh basil leaves

a small bunch, for garnish

Balsamic vinegar

2 tablespoons

Olive oil

4 tablespoons

Garlic

3 cloves, minced

Tomatoes

6 medium-sized, ripe

Steelhead fillets

4 (6-ounce) fillets

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the tomatoes in half and arrange them cut side up on a baking sheet.
3. Drizzle the tomatoes with 2 tablespoons of olive oil and sprinkle them with the minced garlic, salt, and pepper. This will enhance their flavor as they roast.
4. Roast the tomatoes in the preheated oven for about 20 minutes, or until they soften and start to caramelize.
5. Allow the roasted tomatoes to cool slightly, then transfer them to a blender or food processor.
6. Blend the roasted tomatoes until you have a smooth sauce.
7. In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
8. Season the steelhead fillets on both sides with salt and pepper, then place them in the hot skillet.
9. Cook the fillets for about 4-5 minutes per side, or until they are cooked through and flaky. Be careful not to overcook them as this can make the fish dry.
10. Remove the cooked fillets from the skillet and set them aside on a warm plate.
11. In the same skillet, add the blended roasted tomato sauce and the balsamic vinegar. The vinegar will add a lovely tangy flavor to your sauce.
12. Cook the sauce for an additional 2-3 minutes, or until it is heated through.
13. Serve the seared steelhead fillets topped with the roasted tomato sauce and garnished with fresh basil leaves.