2 6oz halibut filets, skin removed
1 tablespoon grapeseed oil
2 tablespoons olive oil
1 sprig of rosemary, chopped
8 cherry tomatoes, cut in half
1 1/2 tablespoons, creme fraiche
splash of champagne vinegar
2 small handfuls of pea shoots
salt and fresh ground pepper, to-taste
2 tablespoons capers, drained and dried.
2 cups of oil for frying the capers
For the tomatoes
Heat your oven to 275ºF. Place your halved tomatoes into a mixing bowl and dress with the olive oil, chopped rosemary and salt & pepper to-taste. Place tomatoes on a sheet pan and roast for about 2 hours. The skin on the tomatoes should puff up and be easy to remove leaving behind a nice caramelized and delicious roasted tomato. Reserve.
For the capers.
Heat 2 cups of oil in a deep sauce pot to 350ºF. Gently place the capers into the hot oil for about 2 minutes, until they open a bit and become cripsy. Remove the capers from the oil using a slotted spoon and dry on a paper towel. Reserve for plating, meaning don't eat them all before the get to the plate!
For the crema
In a mixing bowl combine creme fraiche, lemon zest and the splash of champagne vinegar. Season lightly with salt & pepper. Whisk until evenly combined. Reserve to dress the pea shoots and sauce the plate.
For the fish
Heat grapeseed oil in a cast-iron pan, the pan should be really hot, almost smoking. Liberally season the fish on both sides with salt & fresh-ground pepper. Place fish skin side up (even though the skin has been removed) Allow the halibut to caramelize, about 4 minutes. Look for browning around the edges of the fish. Don't move it until you see the browning. Flip the fish over using a fish spatula and turn the heat to low. Finish cooking, about 3 minutes. The halibut should be flaky, almost falling apart..or like ours in our picture, totally falling apart.
Dress the pea shoots with the crema. Place a small amount of the crema on the bottom of the plate along with the roasted tomatoes, 8 halves per plate. Place the fish on the sauce, the pea shoots next to the fish and garnish with those amazing fried capers. Bang, done.