Smooth Dory with Cherry Tomatoes
(serves 4)

Ingredients
4 small-med fillets of smooth dory or deep sea perch (rinse, pat dry, pick out bones with tweezers)
3 French onions (shallots)- dice finely
150ml verjuice
100g cold butter- cut into 1cm cubes
6-8 cherry tomatoes (or 12-16 grape tomatoes)- dice finely
3 spring onions-slice the pale green part thinly
Salt & pepper
Extra Virgin or Traditionale Olive Oil
Crusty dinner rolls (the par baked type from the supermarket)

Method
Cook dinner rolls according to instructions on pack.
In a small saucepan, bring shallots to boil in the verjuice. Cook for approximately 3 minutes to reduce by about one third. Remove from the heat and whisk in the butter, one or two cubes at a time. Lightly stir in tomatoes and spring onions. Add salt and pepper to taste. Cover to keep warm while you cook the fish.

Brush olive oil on each side of fish and sear on high heat for 2 minutes on each side. Fish should flake easily but not be dry. (A cast iron pan with the wavy/grill surface is great to give the char grilled pattern)

Arrange fish onto plates, top with tomato and enjoy with a hot bread roll and a glass of 2002 Top Block Chardonnay.