Arctic Char with Blistered Cherry Tomatoes in Garlic Olive Oil

Serves 2, but recipe can easily be doubled using two pans

2 each fillets Arctic Char skin on, 5 ounces each
2 pints cherry tomatoes, sun-golds are best if you can find them, or grow them
4 cloves garlic
1/4 cup olive oil
lots of salt

A cast steel or a big old cast iron pan is best for this dish as it will do most of the work for you. Preheat your broiler to high. Heat the pan on the stove until it is smoking hot and add the olive oil and the garlic. Cook the garlic until it is blistered and golden brown and then add the tomatoes. Do this carefully as you really don’t want the oil to splash on you, seriously you don’t. Cook until the skins of the tomatoes begin to blister in the hot oil and then season very generously with salt, about 1 minute. Place the char fillets on top of the tomatoes and throw the whole pan under the broiler. Cook for 6 minutes and then pull the pan from to check on the fillets. The skin should be blistered and bubbling. Remove the char fillets to serving plates. Remove the tomatoes and all of the juices from the pan to a bowl which will be easier to toss than the heavy pan. Spoon onto the char fillets and serve immediately.

variations:
At the last minute toss in very thinly sliced shallot and a few basil leaves. Toss to combine in the tomato juice and serve.