French In A Flash: Bernadette'S Poisson À La Crème Recipe

• 4 8-ounce boneless and skinless fillets of white fish, such as red snapper or hogfish
• Sea salt
• Freshly cracked black pepper
• 1 cup creme fraiche
• 2 to 3 cloves of garlic, finely grated on a Microplane
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 2 1/2 cups grape tomatoes (about 40), cut in half
• Pinch of granulated sugar
• 1/2 cup chiffonade of fresh basil (from about 16 basil leaves)

1. Adjust oven rack to middle position and preheat the oven to 425u0b0F. Pat fish dry with paper towels and season with salt and pepper. Combine garlic and creme fraiche together in small bowl.
2. Place a ceramic oven-safe baking dish on the center rack of the hot oven for 5 minutes. You can use either individual ceramic oval baking dishes (5 1/2 by 8 inches), or a large ceramic baking dish (9 by 13 inches). Add 2 tablespoons butter to hot dish (or between the four individual dishes), using wooden spoon to spread butter over bottom of baking dish. Place fish skin-side-down on the buttered baking dish. Cover with the creme fraiche. Bake until the fish is just cooked though (opaque and flaky), about 12 minutes.
3. Meanwhile, in an 8 1/2-inch saute pan, melt the remaining butter over medium-low heat. Add the tomatoes with a pinch of sugar and a pinch of salt. Cover and cook until the tomatoes soften and burst, about 1 to 2 minutes.
4. Remove fish from oven, sprinkle with basil, and spoon tomatoes over the top. Serve immediately with warm, crusty bread.

white fish, salt, freshly cracked black pepper, crueme fraueeche, garlic, unsalted butter, grape tomatoes, sugar, chiffonade of fresh basil

Taken from www.seriouseats.com/recipes/2010/10/french-in-a-flash-bernadettes-poisson-a-la-creme-recipe.html (may not work)