FOR THE FISH:

4 (6 oz) sea bass fillets, skin on

4 roasted tomatoes in halves

8 bay leaves

9 sprigs of fresh thyme

Kosher salt and freshly ground black pepper

2-3 tablespoons olive oil

FOR THE SAUCE:

1 1/2 cups roasted tomato juice

3 tablespoons unsalted butter

PREPARING THE FISH:

Place 2 fillets on a clean cutting board, skin-side down.  Arrange the other fillets on top of them, skin-side up.  Cut each fish bundle into 2 equal pieces (you should have 4 small bundles).  Lift the top fillets and place a roasted tomato half, bay leaf, and thyme sprig on each bottom fillet.  Season with salt and pepper, then re-cover.  Place a bay leaf and a thyme sprig on top of each bundle, then tie each bundle together with 2 or 3 pieces of kitchen string.

Heat the oil in a large skillet over medium-high heat until it shimmers.  Season the fish with salt and pepper to cook, bay-leaf-side down, until the skin crisps, about 5 minutes.  Turn the fish, reduce the heat to medium-low, and continue cooking until the second side is crisp and the fish flakes easily, about 5 minutes more (thicker pieces will take a bit longer).

MAKING THE SAUCE AND ASSEMBLING THE DISH:

Warm the roasted tomato juice in a saucepan over low heat.  Gradually whisk in the butter.  Spoon the sauce onto 4 warm plates, place a fish bundle on each plate, and serve.