Pan-fried snapper with roasted grape tomatoes, garlic and basil

Ingredients:

• 4 snapper fillets, 170g each, skin on
• 2 cups grape tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 teaspoon balsamic vinegar
• A pinch of red pepper flakes
• 0.5 cup fresh basil leaves, torn

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. Toss the tomatoes with 1 tablespoon of olive oil, garlic, vinegar, red pepper, and salt to taste. Arrange on a baking sheet and roast until the tomatoes release their juices, about 15 minutes. Transfer the tomatoes to a bowl and toss with the basil.
3. Dry the fish thoroughly. To prevent curling while frying, make shallow slits in the skin with a sharp knife. Brush the flesh side of the fish with the remaining olive oil. Season with salt and black pepper to taste. Heat a large nonstick frying pan over medium-high heat. Place the fish flesh-side down in the oil and fry, without moving, over high heat until the edges are opaque and the bottom is golden brown, about 3 minutes. Lightly season the skin with salt.
4. Turn the fillets over, turn off the heat and cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
5. Divide the fish among four plates. Top with tomatoes and serve.