Ingredients:
· 2 pounds Pacific cod or white fish fillets (such as halibut)
· 3/4 cup dry white wine, or as needed
· 1/2 cup Kalamata olives
· 1/3 cup preserved lemon, finely chopped
· 1 tablespoon olive oil
· 3 tablespoons butter
· 1/4 teaspoon red pepper flakes
· 1/4 cup fresh flat-leaf parsley, chopped
· 6-8 campari tomatoes, still on the vine
· Salt & Pepper to taste
Method:
1. Heat oven to 400° F.
2. Oven method for tomatoes: Place the tomatoes on a roasting pan and roast until just bursting, about 10-15 minutes. Using a smoking gun, place tomatoes in a bowl and cover with plastic wrap. Blow smoke into tomatoes. For grill method: Using a disposable pan, place soaked wood chips into base. Top with a piece of aluminum foil, perforated with holes. Place tomatoes on top of foil, wrap completely with foil and place on a high grill until smoking. Reduce flame and let tomatoes smoke for 20 minutes.
3. Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
4. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates.
5. Add the butter to the remaining sauce in the pan and top the fish with the sauce and olives.
6. Serve with the smoked tomatoes to the side and enjoy!