Wild Grouper with San Marzano Tomato Caper Sauce

This simple sauce packs a lot of flavor thanks to the briny tang of capers and sweet silkiness of San Marzano tomatoes. Spicy broccolini is a nice complement to the earthy sauce and the charred crispy florets provide a welcome crunch. A quick pan-sear of the grouper gives a nice crust.
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San Marzano plum tomatoes are hand-picked at the peak of their ripeness with close attention to quality. Considered among the best in the world by chefs, San Marzanos are grown under very strict guidelines and proudly display an official DOP (Denominazione d' Origine Protetta) seal on the can. Hailing from Italy and grown from the soil of Mount Vesuvius, they are often described as earthy, bittersweet, and less acidic — the perfect vehicle for a homemade sauce.

Wild Grouper with San Marzano Tomato Caper Sauce
Crispy Chili Broccolini
Porcini Dusted Fingerlings
Serves: 2

Ingredients:
2 8 ounce salmon fillets
1 small onion (approximately 4oz)
1 large garlic clove, minced (approximately 1.5 teaspoons)
1 tablespoon capers
I cup San Marzano tomatoes (approximately 7.5 ounces)
1 tablespoon fresh thyme (approximately 7-8 stems)
½ pound broccolini
1 ½ teaspoons chili oil
½ pound fingerling potatoes
⅛ teaspoon porcini salt
1 teaspoon fresh lemon juice

Directions:

1. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper.
2. Prepare the ingredients. Keep each ingredient separate as you prepare. Cut fingerling potatoes in half lengthwise. Cut ½ inch off the stem of the broccolini. Peel and small dice the onion. Peel and mince garlic clove. Rinse capers and roughly chop. Remove thyme leaves from stem and roughly chop. Juice the lemon.
3. Roast vegetables. In a medium bowl toss broccolini with chili oil, coating thoroughly. Place broccolini on the left side of the baking sheet in a single layer and sprinkle with a generous pinch of salt. Wipe out bowl and use it to toss fingerlings with 1 teaspoon of olive oil. Lay potatoes on the right side of the baking sheet and sprinkle with porcini salt. Place baking sheet in the oven and set timer for 25 minutes.
4. Prepare sauce. Heat a medium sauté pan over medium heat for 30 seconds. Add 1 tablespoon of olive oil and swirl to coat. Add onions to pan and cook until soft, stirring often to prevent burning, approximately 8 minutes. Add garlic and capers to pan and sauté for 1 minute, stirring frequently. Add tomatoes and thyme to pan and stir to combine. Using a spatula or sturdy spoon, break up the tomatoes until they reach the consistency of a chunky sauce. Simmer for 5 minutes, stirring occasionally. Transfer sauce to bowl and set aside. Wipe out pan.
5. Cook fish. Pat grouper dry with a paper towel and season with a pinch of salt. In the same pan used to make the sauce, heat 2 teaspoons of olive oil over medium heat for 1 minute. Add grouper to the pan skin side up. Cook 4-7 minutes per side, or until opaque and flakes with a fork. Remove vegetables from oven and drizzle broccolini with 1 teaspoon of lemon juice.
6. Plate Dish.Divide broccolini evenly between two plates. Lay grouper on top and spoon over  desired amount of sauce. Divide potatoes between both plates and place next to the grouper.