Grilled sea bass with baked tomatoes

Ingredients:

• 4 striped sea bass fillets with skin, preferably wild (approximately 220 g each)
• 3 cups assorted grape and cherry tomatoes
• 4 tbsp unsalted butter, melted
• 2 tbsp. dry white wine
• 1.5 tbsp chopped fresh tarragon + extra for serving
• Vegetable oil for greasing

Preparation:

1. Preheat the grill to high heat. Toss the tomatoes with melted butter, wine, tarragon, 1/2 teaspoon salt, and a pinch of black pepper. Place them in the center of a 2-foot (60 cm) sheet of foil. Gather the edges and crimp to form a pouch and seal.
2. Brush the grill grate with vegetable oil. Brush both sides of the fish with vegetable oil and season generously with salt and pepper. Place the fish on one side of the grill, skin side down. Grill until done, 5-6 minutes per side. Meanwhile, on the other side of the grill, grill the tomatoes, without turning, until softened, 10-12 minutes.
3. Carefully open the foil package. Place the tomatoes and their juices on top of the fish and sprinkle with fresh tarragon.