Seared Blackfish With Tomato Water, Herbs and Olives

1 ½ pounds very ripe tomatoes, coarsely chopped 3 cups
1 small, bushy rosemary sprig, leaves and stem roughly chopped
¼ teaspoon fine sea salt, more as needed
4 blackfish fillets, or other firm white fish, 6 to 8 ounces each, pin bones removed
Black pepper
Pinch ground Turkish or Syrian chile pepper (like Urfa or Aleppo, available at most good spice or Middle Eastern food shops)
¼ cup extra virgin olive oil, more for serving
½ cup pitted, chopped black olives
Mint leaves, torn, for garnish
Basil leaves, torn, for garnish
Flaky sea salt or fleur de sel, for serving

Nutritional Information
- Nutritional analysis per serving (4 servings)
  241 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 41 grams protein; 99 milligrams cholesterol; 367 milligrams sodium

Serves 4

To make the tomato water, line a colander with a thin dish towel and place it over a bowl. Put the tomatoes, rosemary and 1/4 teaspoon salt in the colander and mix and squash the mixture gently with your hands (the less you squash, the clearer the liquid will be). Refrigerate for 8 hours or leave it in a cool room for 4 hours. Cover and refrigerate the tomato water until ready to use, and reserve the tomatoes for making sauce.
Season the fish with salt, black pepper and chili pepper. Heat a large nonstick skillet over medium-low heat. Add the oil. After 1 minute, place the fillets in the skillet. Scatter the olives around the pan. Cook the fish, without moving it, for 5 minutes. Gently flip the fillets and cook until just opaque, 3 to 5 minutes.
Transfer the fillets and olives to a platter. Spoon a little of the tomato water over the fish and sprinkle with mint and basil. Top with a drizzle of olive oil and some flaky salt.

20 minutes