Barramundi with Tomatoes and Basil Mousse

Recipe and photo courtesy of Helen Rennie & www.beyondsalmon.com

For the fish:
4 barramundi fillets without skin (6 oz each)
2 tsp olive oil
1-1/2 cups of cherry tomatoes, halved
Salt and pepper

For basil mousse:
1/4 cup heavy cream
2 Tbsp basil pesto

1. Preheat the oven to 400F.
2. Dry the fillets well on paper towels and season generously with salt and pepper on all sides.
3. Set a large oven-proof non-stick or cast iron skillet over medium-high heat. When hot, add olive oil. Place the fish in the pan the nicer looking side down.  Sear until nicely browned, 2-3 minutes.
4. Flip the fish, spread the cherry tomatoes in the pan around the fish. Sprinkle them with a little salt. Turn tomatoes to coat with pan juices, and set the pan in the middle of the oven to finish cooking the fish. The total cooking time (searing plus baking) will be around 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part and peek inside. The fish is done when a trace of translucency still remains in the center.
5. While the fish is cooking, make basil mousse: Whip the cream by hand or with electric beater until foamy. Add the pesto and beat until soft peaks form (don't overbeat as the cream might separate). Season to taste with salt.
6. Place the fish on 4 plates. Spoon tomatoes over fish and top with basil mousse.