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Fresh and Confit Tomato and Fish “Salad”

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Makes 4 servings 1x

Time 1 hour

Units Scale

Ingredients

For the confit tomatoes:

  • 1 1/2 pounds sungold or cherry tomatoes (or, a combination of both)
  • 1 whole head garlic, peeled and separated into cloves
  • Extra virgin olive oil (enough to submerge the tomatoes)
  • 4 sprigs oregano, thyme, or rosemary, to taste
  • Salt, to taste

For the fish:

  • 4 large branzino (or, alternatively, any mild, lean white fish, such as cod or halibut) fillets
  • Extra virgin olive oil
  • Salt, to taste

For the salad:

  • 3 tablespoons confit tomato oil
  • 1/2 pound fresh sungold or cherry tomatoes (or a combination of both)
  • 1 habanero, destemmed, deseeded, and very finely diced
  • Juice of 1 lemon
  • Salt, to taste

Instructions

  1. Preheat the oven to 325°F. Add tomatoes, garlic, oil, herbs, and a few pinches of salt to a shallow baking dish and cover with foil. Cook for one hour, or until the tomatoes and garlic are tender and fragrant. Remove from the oven and allow time to cool before covering and transferring them to the fridge until ready to eat.
  2. Season the fish: Coat each fillet with olive oil and sprinkle generously with salt. On a grill pan or in a cast iron skillet over high heat, add the fillets and cook for about 2-3 minutes per side, until cooked through but not too firm. Transfer to a plate to allow time to cool before assembling the salad.
  3. Using a fork or your hands, break apart the fillets into chunky flakes and add them to a mixing bowl. Use a slotted spoon to add confit tomatoes with about three tablespoons of the oil. Add fresh tomatoes, diced habanero, lemon juice, salt, and toss. Taste and adjust as needed. Serve immediately or store tightly sealed in the refrigerator for up to five days. Note: You can also make this salad in individual portions using a small mixing bowl and adding your preferred amount of tomatoes, fish, habanero, and oil each time you’re ready to eat it.