Rachael Ray'S Pan-Roasted Fish With Burst Tomato Sauce

• 1 pint grape tomatoes
• 3 garlic cloves, chopped
• 1 shallot, chopped
• 5 tablespoons olive oil, divided
• salt and pepper
• 2 (6 ounce) fillets halibut or (6 ounce) fillets sea bass

1. Pre-heat the oven to 425u0b0F.
2. Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tablespoons olive oil, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
3. About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
4. Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce.

grape tomatoes, garlic, shallot, olive oil, salt, bass

Taken from www.food.com/recipe/rachael-rays-pan-roasted-fish-with-burst-tomato-sauce-389575 (may not work)