AuthorBiteSizedPan-seared Lapu-Lapu with a delicious herb, tomato and garlic oil!
In an oven safe pan, place in cherry tomatoes, garlic, red chili peppers and black olives. Toss them with the balsamic vinegar, dried thyme and season with salt and light brown sugar. Pour in the olive oil until everything is submerged.
Bake the tomatoes in a preheated oven at 120°C/ 250°F for an hour or until the tomatoes and garlic have softened.
Make the rosemary salt. In a food processor combine all the ingredients and pulse 1-2 times until everything is well incorporated. Transfer to a bottle. This will last about 2 weeks.
When tomato confit is almost done, season the lapu-lapu fillet with rosemary salt. Pan sear the fish until cooked, about 3-4 minutes.
Plate with the fish lying down on the tomato confit, drizzle in some of the calamansi juice and sprinkle in calamansi zest. Garnish with parsley before serving.
Ingredients
Directions
In an oven safe pan, place in cherry tomatoes, garlic, red chili peppers and black olives. Toss them with the balsamic vinegar, dried thyme and season with salt and light brown sugar. Pour in the olive oil until everything is submerged.
Bake the tomatoes in a preheated oven at 120°C/ 250°F for an hour or until the tomatoes and garlic have softened.
Make the rosemary salt. In a food processor combine all the ingredients and pulse 1-2 times until everything is well incorporated. Transfer to a bottle. This will last about 2 weeks.
When tomato confit is almost done, season the lapu-lapu fillet with rosemary salt. Pan sear the fish until cooked, about 3-4 minutes.
Plate with the fish lying down on the tomato confit, drizzle in some of the calamansi juice and sprinkle in calamansi zest. Garnish with parsley before serving.
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