Red Snapper Fillet Provençal

Preheat the oven the 190 °C on the convection setting Fill a bowl with ice water and set aside.

Fill a mediu, saucepan 2/3 to the top with water and bring to a boil. Add heirloom and grape tomatoes to boiling water and cook for 45 seconds, then use a slotted spoon to transfer tomatoes to the ice water. Once cool enough to handle, remove the skin from the tomatoes and discard. Place the peeled tomatoes in a medium bowl, crush them with your hands or a fork and set aside. In a small bowl, mix the cornstarch, water and lemon juice and set aside.

Preheat a de Buyer carbon-steel fry pan over medium heat and add 1⁄480 ml of the olive oil.

Season the snapper fillets with salt and pepper. Once the oil is hot, place the snapper skin side down and cook until a dark crust forms, about 5 minutes (do not flip the fillet as it cooks). Transfer the pan to the oven and cook for 2 minutes more.

In a medium sauté pan over medium-high heat, warm the remaining olive oil. Add the scallions and garlic and cook until fragrant, about 30 seconds.

Add the tomatoes and their juices along with the thyme and basil and season to taste with salt and pepper. Add the cornstarch mixture and cook, stirring occasionally, for 1 minute.

Remove the pan from the oven and, using a spatula, transfer the snapper to a serving plate. Pour the sauce over the snapper and serve immediately.