ROCKFISH JOSEPHINE

Steps:

• Using an ovenproof container (cast iron pan works great, as you can serve right to table, place 1 tsp of olive oil and Marsala in bottom. Place cherry tomatoes skin up into pan, crowding til bottom is covered. Two layers is fine also. Mist with truffle oil, Salt and pepper the top, place in 350 D oven, leaving room for your fish. Bake for approximately 40 minutes. Meanwhile, coat each filet with slight coat of tasty olive oil. If fish is over one inch thick, slit each piece in top center about 1/3 inch deep. If thinner, leave intact. Combine olives, capers, and rosemary with small portion of olive oil,place on top of fish, using slit if necessary to hold part of stuffing. PLace on baking pan coated with oil slightly. Let sit at room temperature for twenty minutes, then turn oven up to 425, and place in oven with tomatoes. The fish will cook according to its thickness. Careful, the thin filets cook VERY quickly. After ten minutes, add garlic equally to four fish portions, and to your tomatoes. If fish is quite thin, it is OK to add the garlic before you place in oven. Check for doneness, remove from the oven, and let sit five minutes. The goal is to have the fish done when the garlic has browned slightly. DO NOT let the garlic burn, as this will impart a bitter aftertaste. Remove tomatoes, and serve in roasting pan, if possible, sprinkling with a nice dose of parsley.