Steps

1. Season both sides of the fish fillets with salt (to taste) and pepper (to taste).
   🕒 01:07
2. Sear one side of the fish fillets in a frying pan until golden brown.
   🕒 01:40
3. Wash the pea shoots (2 packs) and cut them in half. Discard the tough bottom ends.
   🕒 02:23
4. Once browned, flip the fish and cook the other side lightly.
   🕒 04:09
5. Remove the fish from the pan and wipe off excess oil with paper towels. This is the key! Leaving the fish's umami intact and cooking it with residual heat will result in a fluffy texture.
   🕒 04:27
6. Lower the pan's heat, add olive oil (a little) and garlic (a little), and sauté until fragrant.
   🕒 04:43
7. Once the garlic is fragrant, add anchovies (a little) and sauté.
   🕒 05:08
8. Add the chopped pea shoots and lightly sauté, infusing them with the flavors of anchovy and garlic, then remove them from the pan.
   🕒 05:35
9. Sear the whole tomatoes (1 pack) in the pan without oil, as if roasting them. This is the key! This enhances the glutamate umami from the tomatoes, adding depth to the dish.
   🕒 06:03
10. Once the tomatoes are lightly cooked, return the sautéed pea shoots to the pan.
    🕒 07:55
11. Place the seared fish fillets back into the pan.
    🕒 08:08
12. Turn off the heat, squeeze lemon (to preference) over the dish, and add the peel. This is the key! Serving directly from the frying pan elevates the presentation, making it feel like a celebratory meal and perfect for a holiday brunch.
    🕒 08:28