2 cups grape tomatoes, washed, dried and halved
1 medium bulb fennel, thinly sliced, fronds chopped and reserved
2 tablespoons olive oil, divided
1/2 teaspoon coarse salt (kosher or sea salt)
Freshly ground black pepper
1 teaspoon fresh rosemary leaves, chopped, optional
1 tablespoon sherry vinegar
4 6-ounce sea bass fillets
1. Preheat oven on convection cook to 275 degrees. Line a baking sheet with foil. Place the grape tomato halves and sliced fennel bulb on sheet. Drizzle with 1 tablespoon of the olive oil, the coarse salt, freshly ground black pepper and the fresh rosemary, if desired. Place in the oven and bake 45 minutes, until the tomatoes are wilted and the fennel slightly caramelized. Remove from the oven and place in a medium bowl. Stir in the sherry vinegar and set aside.
2. Increase oven temperature to 400 degrees on convection cook setting. Coat sea bass fillets with the remaining 1 tablespoon olive oil, rubbing in well. Season with salt and pepper, then coat with the reserved chopped fennel fronds. Place on a baking sheet and bake for 10 minutes. Remove from oven and serve, topping each portion of fish with some of the Tomato-Fennel Confit.