Generally I sauté fish but in this instance I decided to broil it. I don't know why other then I think people are more comfortable putting fish in the oven and because I sauté everything, I thought it might be nice to branch out and try some different techniques.
I use fresh tomato pulp here. It is simply tomatoes cut in half and, placed cut side down on a grater and over a bowl. Use the palm of your hand and grate the tomatoes down to their skin. Discard the skin.
For the most part you can use any fish for this recipe so use what you like. —thirschfeld
Season the fish with salt about an hour in advance of when you want to prepare them. This is a Japanese technique for preparing fish and if anyone knows how to prepare fish it is the Japanese.
Place a large saute pan over medium heat and add enough olive oil to generously coat the bottom of the pan. A little more then a thin layer. Add the onions and fennel. Season them with a heavy pinch of salt and a few grinds of pepper.
Take you time and cook the onions and fennel until soft. If they take on a little color that is fine but don't brown them too heavily. In the end you want this to be gooey.
Add the white wine and let it reduce to a couple of tablespoons. Add the tomato pulp and cook the sofrito until the liquid is almost all absorbed. Remove from the heat.
Set your oven rack so it is about 4 to 6 inches from the broiler and heat the broiler. Place the filets on an oiled sheet tray and season them with white pepper.
Place the fish in the oven. Set a timer for 4 minutes and broil the fish.
Place the sofrito over medium heat. Stir in the olives, currants and pine nuts. Keep the sofrito warm. At the end of four minutes check the fish for doneness. I did this recipe twice and the 1/2 inch thick filets took 4 minutes both times, but everyone's oven is different. Cook them 2 minutes longer if you need to.