INGREDIENTS
4 plum tomatoes, quartered
1/4 cup plus 2 TBSP. extra- virgin olive oil, divided
Kosher salt
Black pepper
2 sprigs thyme leaves
3 cups basil, loosely packed
1/4 cup Greek yogurt
1 tsp. honey
2 TBSP vegetable oil
2 TBSP. unsalted butter
2 rockfish fillets
DIRECTIONS
Place the tomatoes, skin side down on a baking sheet and drizzle with 2 TBSP. olive oil.
Sprinkle with 1/2 tsp. of salt, 1/2 tsp. pepper and thyme and bake for 2 to 3 hours until the tomato juices have mostly evaporated. Set aside.
For the sauce, combine basil leaves, 1/4 cup olive oil and 1 tsp. salt in a food processor and blend until smooth.
Mix in the yogurt and honey.
Refrigerate until ready to serve.
Heat vegetable oil and butter in a nonstick pan over medium-high heat.
Season fish on both sides with salt and pepper.
When the oil is hot, cook fillets 4 to 5 minutes on each side until golden brown and cooked through.
Remove from heat and let rest for 2 minutes.
Serve the fillets with the reserved tomatoes, a drizzle of oil and a dollop of the yogurt-based sauce.
Serves 2.
