Recipe - Roasted Chilean Sea Bass With Seared Tomatoes And Leeks

1 One half pound Chilean sea bass; skinless,
bones removed,
Cut into four 1 1/2" thick
steaks
Salt; to taste
Freshlyground black pepper;
to taste
3 tablespoon Olive oil
1 cup Drained canned plum
tomatoes; crushed,
Juice reserved
3 lg Leeks; split, washed,
And julienned
2 Shallots; finely minced
One fourth cup Pitted nicoise olives
3 tablespoon Capers
One fourth cup Dry white vermouth
One half cup Fish stock
3 tablespoon Chopped fresh tarragon
3 tablespoon Unsalted butter

Preheat oven to 400 degrees. Season fish with salt and pepper. Heat the
olive oil in a large skillet. Sear the tomatoes over medium heat, add the
leeks, and cook together 3 minutes. Add the shallots, olives, capers,
reserved tomato juice, vermouth, and stock, and cook 5 minutes more over
medium heat, or until the sauce reduces slightly. Pour the vegetable
mixture into an ovenproof casserole. Place the fish on top of the bed of
vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish
from the casserole, stir in the tarragon and butter and spoon the vegetable
sauce around the fish. Serve immediately, sprinkled with additional chopped
tarragon. This recipe yields 4