Italian Inspired Fish with Tomatoes and Basil

Italian Inspired Fish with Tomatoes and Basil

¼ Cup Pepitas or Pumpkin Seeds, toasted in a dry pan
4 (5 OZ) Fish Filets
2 Tsp Sea Salt
½ Tsp Freshly Ground Pepper
2 TB Extra Virgin Olive Oil
2 TB Lemon Juice
1 Cup Veg Stock or Dry White Wine
2 TB Unsalted Butter
3 TB Capers
1 Cup Halved or Quartered Grape Tomatoes
1 Bunch Basil Leaves, torn

Preheat the oven to 400F. Sprinkle the fish on both sides with 1 teas salt and the pepper, Heat the oil in a large stainless or cast-iron pan. Place the filets skin side down in the pan and sear until the fish easily releases from the skillet – about 3 or 4 minutes. Turn the filets up, and the lemon juice, stock or wine and butter to the pan. As soon as the butter melts, add the capers and tomatoes. Remove and plate the fish, then add the basil to the skillet. Stir and top the fish with the basil sauce and sprinkle with pumpkin seeds.