2tablespoonsfines herbs**Typically a pre-mixed blend of chopped aromatic herbs such as parsley, chervil, tarragon and chives.
Artichoke Fennel Broth:
1/2sliced fennel bulb
juice of one lemon
2garlic clovessplit then smashed with back of knife
2Roma tomatoescut into 8 pieces
1/2teaspoonfennel seedstoasted and crushed
2leekssliced, white and half of green part
4cupsDry White Wine
2cupsWaterplus extra to soak artichokes in step 1
6large Roma tomatoespeeled
1ouncepicked fresh thyme
6gloves garlicfinely diced
4ouncesextra virgin olive oil
sea salt and fresh ground pepper to taste.
Season fish with a bit of extra virgin olive oil, fresh ground pepper, kosher salt and fine herbs.
Saute fish, beginning with skin side down, pressing down firmly with a spatula for the first 10 seconds to prevent curling.
Once skin is cooked crisp, turn and cook other side for about 20 seconds.
Transfer fish to a 350 degree oven and roast for 4 to 6 minutes until firm to touch.
While the fish is roasting, blanch zucchini in salt water (blanching involves boiling vegetables briefly and then chilling them in ice water before reheating) and then saute in 1/2 oz. of extra virgin olive oil.
Season to taste.
Fan zucchini around plate and top with three confit tomato halves.
Saute fennel in 1 oz. extra virgin olive oil over medium heat for 4 to 5 minutes until translucent.
Add leeks and continue to cook for 1 to 2 minutes.
Add roasted pepper and mix thoroughly.
Season with salt and pepper
Place this fennel mixture in center of plate between tomatoes and zucchini.
Top with roasted fish and ladle over top. To finish, sprinkle basil chiffonade around plate and drizzle with basil-infused olive oil.
Artichoke Fennel Broth:
Peel artichokes down to choke, removing leaves and trimming away the fuzzy choke. (If thats to big a pain, just use canned artichoke hearts with their liquid.) Place peeled, cleaned artichokes in water with lemon juice and a teaspoon of salt (to stop discoloration).
In a large saucepan, heat olive oil over medium-high heat.
Add onions and sweat for 3-4 minutes, stirring constantly.
Add leeks, artichokes, fennel, garlic, tomatoes and fennel seeds, and continue to sweat 4-5 minutes.
Add white wine and enough water to just cover the top of the mixture.
Bring to a boil over medium heat, then reduce heat and continue to cook
for 30 minutes.
Strain through a fine mesh strainer and heat to reduce by one quarter.
Preheat oven to 400 degrees.
Split peeled tomatoes in half (tip: to peel, cut a small cross-hatch slit in bottom of each tomato and immerse in boiling water for 30-40 seconds, the immerse in ice water and peel away skin), cut side down, in a flat saute pan.
Sprinkle tomatoes with chopped thyme and garlic, and season with salt and pepper. Coat with olive oil and place pan in preheated oven to roast until tomatoes begin to soften (usually 6-8 minutes).
3. Remove and set aside. (Here's another tip: save the remaining liquid vegetable. from the confit process and use it to toss with your favorite pasta or vegetable.