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Ingredients
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Fish & seasoning
Sauce vierge
Garnish & optional
Method
Sauce vierge
Prepare tomatoes and aromatics
Seed and finely dice the tomatoes (or quarter the cherry tomatoes). Place them in a small bowl and add the minced shallot, chopped capers, chopped parsley and sliced basil.
Add the extra-virgin olive oil and fresh lemon juice to the tomato mixture. Stir gently to combine so the oil emulsifies slightly with the lemon juice and coats the vegetables.
Season the sauce with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed. Let the sauce rest at room temperature while you cook the fish (15–20 minutes) so flavors meld.
Fish & finishing
Bring fish to room temperature and season
Pat the pompano fillets dry with paper towels. Let them sit at room temperature for 10–15 minutes. Lightly score the skin (1–2 shallow slashes) to prevent curling. Season both sides with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, rubbing gently into the flesh and skin.
Heat the plancha or grill pan
Heat a heavy cast-iron skillet or plancha over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add 2 tbs neutral oil and swirl to coat the surface. The oil should shimmer but not smoke excessively.
Cook skin-side first
Place the fillets skin-side down on the hot surface and press gently with a spatula for 10 seconds to ensure full skin contact. Cook undisturbed for 3–4 minutes, until the skin is crisp and golden and the fish is cooked about two-thirds of the way through. Time may vary slightly depending on fillet thickness.
Flip and finish
Carefully flip the fillets and cook the flesh side for 1–2 minutes until just cooked through and opaque (internal temperature ~125–130°F / 52–54°C for moist fillets). In the last 30 seconds, add 1 tbs unsalted butter to the pan and spoon the foaming butter over the fish to finish and add gloss (optional).
Rest
Transfer the fillets to a warm plate and let rest for 1–2 minutes.
Plate and serve
Spoon a generous amount of sauce vierge onto each plate or directly over the fish, taking care to include both tomatoes and basil from the sauce. Garnish with lemon wedges and microgreens or extra basil. Serve immediately.