While this recipe is made for two, it scales up easily. The time under the broiler will depend on the thickness of the fillets - thinner fillets will cook faster than thicker ones.
Ingredients
10 to 12oz.portion of Vermillion rock fish filletor a piece big enough for two people
1medium onionchopped
1large Beefsteak tomato- peeledseeded and chopped
10Kalamata olivespitted
1orange segmentedwith the peel of 1/4 of the orange grated
1/2cupbasil springs
1bay leaf
4garlic clovescrushed
1/4cupdry white wine
Olive oilfor drizzling
Chopped parsleyfor garnish
Sea salt
Cracked black peppercorn
Instructions
Preheat the oven to the broiler setting, at 425 degrees F.
Oil a 12 inch baking or broiler pan. A heavy small paella pan works fine as well.
Arrange the chopped onions, tomatoes, olives, orange segments and orange zest, herbs and garlic on the bottom. Add in the dry white wine season with a bit of sea salt and cracked black peppercorn. Sprinkle salt and pepper over the fish, and arrange the fillet on top of the vegetables.
Place the pan under the broiler. Broil for 15 to 20 minutes, or until the fish is done and vegetables have softened.