Grilled Kingfish With Slow Roasted Tomatoes Lemon And Bay Leaves

[mrmoshe]

Grilled Kingfish with Slow Roasted tomatoes lemon and bay leaves -

Ingredients

Tomatoes

1 kg. golf ball size ripe tomatoes preferably

Fresh oregano

Sea salt

Freshly ground black pepper

Extra virgin olive oil

Kingfish

4 x 150 gm fillets of Kingfish

Extra Virgin Olive Oil

Fresh chervil or flat leaf parsley

Post Marinade (or Bath)

Lemon slices

Bay leaves

Fresh chervil

Extra Virgin Olive Oil

Juice from roasted tomatoes

Method

Preheat oven to 140C

Slice tomatoes in half horizontally and place upside down on an oven rack. Season well with sea salt and freshly ground black pepper and well drizzled with extra virgin olive oil.

Slow cook for around an hour and a half till tomatoes collapse and begin to caramelise but are still moist.

Remove tomatoes from oven and place in a bowl with a little Extra Virgin Olive Oil, fresh chopped oregano.

Salt fillets of fish prior to putting into really hot grill/fry pan. Cook first side till golden before turning. The cooking time is as ever dependant on the thickness of the kingfish.

Kingfish needs to be cooked through though still kept moist. Check the fillet by prising the centre flesh away to make sure its cooked through.

Place fish from the grill/pan into resting marinade placing lemon slices on top.

To serve

Bed of slow roasted tomatoes

Grilled fish on top

Garnish with green olive tapenade