Grilled White Fish Steak with Tomatoes

1. If you have time, make cherry tomato confit. Arrange the tomatoes directly on the branch on a baking sheet, add olive oil, 1/2 tsp sugar, salt and pepper, add a sprig of fresh thyme, drizzle with lemon juice, put a clove of garlic cut in half next to it. Send to the oven preheated to 50 ° C for 12 hours. Such tomatoes can be cooked with a margin, stored in an airtight container for three days and used as a decoration for meat and fish dishes or as a side dish.

2. Sprinkle the fish with olive oil and fry in a grill pan for 6-7 minutes on each side. Then pepper, salt and add chopped tomatoes with a sprig of thyme. Send to the oven preheated to 200 ° C for 7 minutes.

3. In the meantime, prepare the salad: season the arugula with extra virgin olive oil, salt. Remove tough fibers from the celery stalk and cut into thin sticks. Add capers, coarsely chopped or whole olives, finely grated lemon zest, thinly sliced ​​chili pepper without seeds, oregano leaves. Stir.

4. Serve the fish with tomato sauce and salad, garnished with a sprig of cherry confit tomatoes.