Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

Description
This recipe yields 4 servings.

Ingredients

 * 1½ lb Chilean sea bass, skinless bones removed, cut into four 1½" thick steaks
 * salt to taste
 * freshly ground black pepper to taste
 * 3 tbsp olive oil
 * 1 cup drained canned plum tomatoes crushed, juice reserved
 * 3 large leeks split, washed, and julienned
 * 2 shallots finely minced
 * ¼ cup pitted Niçoise olives
 * 3 tbsp capers
 * ¼ cup dry white vermouth
 * ½ cup fish stock
 * 3 tbsp chopped fresh tarragon
 * 3 tbsp unsalted butter

Directions

 * 1) Preheat oven to 400°F.
 * 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.