April 8th, 2012
Preheat oven to 350°F.
Rinse fish and pat dry with paper towels. Transfer to a large plate. Season both sides with salt and pepper and coat lightly with oil.
Heat a large cast-iron skillet or nonstick frying pan over high heat until it is quite hot. If using a cast-iron skillet, coat the bottom lightly with oil.
Place the fish skin-side up in the pan, reduce the heat to medium-high, and cook until well browned, about 5 minutes.
Turn fillets over with a spatula and cook for 1 minute.
Transfer pan to the oven and cook until the fish is nearly opaque in the centre, 7 to 10 minutes.
Divide the fish among 4 plates and drizzle with balsamic vinegar.
To make Quickly Stewed Green Beans & Tomatoes, heat a large frying pan over medium-high heat. Add oil, shallots, and a pinch each of salt and pepper, and sauté for 7 to 10 minutes. Add tomatoes, and cook until they begin to split and release their juices, about 3 to 4 minutes.
Meanwhile, trim the stem end of the beans, leaving the pointy ends intact. Cut them into 2-inch lengths. Gently steam them using a basket-style vegetable steamer until they turn bright green, about 3 minutes.
Turn off the heat and uncover, leaving the beans in the pot while the shallots and tomatoes cook.
Add the green beans, ½ teaspoon salt, and ½ cup water to the frying pan. Cook over high heat for 5 minutes. Serve hot with fish.