Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

Description
This recipe yields 4 servings.

Ingredients

 * 1 1/2	lb Chilean Sea Bass, skinless bones removed, cut into four 1 1/2" thick steaks
 * Salt to taste
 * Freshly- Ground Black Pepper to taste
 * 3	tbl	Olive Oil
 * 1	cup	Drained canned Plum Tomatoes crushed, juice reserved
 * 3	lrg	Leeks split, washed, and julienned
 * 2	x	Shallots finely minced
 * 1/4	cup	Pitted nicoise olives
 * 3	tbl	Capers
 * 1/4	cup	Dry white vermouth
 * 1/2	cup	Fish Stock
 * 3	tbl	Chopped fresh tarragon
 * 3	tbl	Unsalted butter

Directions

 * 1) Prheat oven to 400 degrees.
 * 2) Season fish with salt and pepper.
 * 3) Heat the olive oil in a large skillet.
 * 4) Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes.
 * 5) Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
 * 6) Pour the vegetable mixture into an ovenproof casserole.
 * 7) Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes.
 * 8) Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
 * 9) Serve immediately, sprinkled with additional chopped tarragon.