Serves: 4 Ingredients: 4 Seabream fillets Fresh parsley (finely chopped) Salt and fresh ground pepper Extra virgin olive oil 2 cups chicken stock 2 plum tomatoes (each sliced into 6 wedges) Fresh garlic - several large cloves, cleaned 1 shallot (sliced) Pinch of white sugar 4 Bay leaves Fresh thyme 4 leaves of basil (roughly sliced) Noisette butter (melted) Tomato stock Oven-roasted olives Fresh basil (chopped)

Methods:

1. With a sharp knife, gently make a couple of slits or cuts down the length of the fillet (this will prevent it from falling apart when grilling).
2. Combine parsley, salt and pepper and olive oil. Allow fish to marinade in the mixture.
3. In a pan, reduce or boil down chicken stock to two thirds.
4. In a separate pan, add 2 tbsp olive oil and place tomato wedges on bottom of pan
5. Add garlic, shallot, fresh ground pepper, salt, sugar, bay leaves, thyme and fresh basil.
6. Cover pan of tomatoes with aluminum foil; place in pre-heated 300 F oven and roast for 10 min.
7. In the meantime, place marinated fish in pan and cook over medium heat for one minute on each side (skin side down first); once done, place in pre-heated oven at 375 F and bake for about 3 min. or until fish is nearly well done.
8. To prepare sauce, combine in a pot, melted butter, olive oil, tomato stock, oven-roasted olives, basil and salt and pepper to taste; heat sauce over low heat.
9. Remove aluminum foil from tomatoes and continue to roast in oven for 5 min.
10. Drizzle about a spoonful of the juice from the roasted tomatoes into the sauce and stir.
11. Plate roasted tomatoes with roasted cloves of garlic and a bay leaf for garnishing. Place Seabream fillet on top of tomatoes. Drizzle noisette-olive-butter sauce around dish.