Arctic Char with Blistered Cherry Tomatoes

Farm-raised char is widely available and has a mild taste and great texture. It is similar to salmon, but not so rich and fat. Wild Arctic char from the northern seas is only available for a few weeks in late summer, when the ice melts enough for local fishermen to get their hands on it. This is a popular delicacy that will cost you a lot of money. If you find fresh ones, they are worth spending on.
Preheat the oven to 400 degrees.Preheat a large nonstick skillet over high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Sprinkle the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the fillet pulp side down in the pan and saute for 2 minutes. Place the baking sheet in the oven; cook at 400 ° C for 3 minutes or until the desired degree of readiness.Heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of oil to the pan; stir to coat. Add the garlic and cook for 2 minutes or until lightly browned, stirring occasionally. Increase the heat to medium-high. Add the tomatoes to the skillet; cook for 2 minutes or until the skin is bubbling, stirring frequently. Remove the pan from the heat. Sprinkle the tomato mixture with the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, basil and shallots; mix to make a smooth dough. Serve with fish.