INGREDIENTS

• 1 package opah or monchong or salmon fillet thawed

• olive oil

• 2 tablespoons garlic, finely minced

• 1 tablespoon lemon juice

• 3 tablespoons white wine

• 2 tablespoons parsley, chopped (2 to 3)

• 1 lb unsalted butter, cut into cubes, room temperature

• salt and pepper, to taste

• parmesan cheese, shredded

• For the tomato topping:

• 1 pint tomatoes

• 2 shallots, minced

• 4 tablespoons unsalted butter

DIRECTIONS

• Roughly chop cherry tomatoes.

• Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).

• Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').

• Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.

• For the Fish:

• Heat the sauté pan on medium heat until hot.

• Add in oil; season both sides of fillets with salt and pepper.

• Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.

• Remove from pan; add garlic; stir consistently.

• Add tomatoes, lemon juice and white wine on medium heat; let reduce until most liquid is gone.

• On low heat, add in butter a little at a time.

• Remove from heat; add in chopped parsley and season.

Recipe and photo credit lazyme