Chop the cherry tomatoes finely and mince the garlic.

Season the sanma fillets with salt and pepper, then cut them in half and coat with flour.

Heat butter in a pan over medium heat, place the sanma skin-side down, cook until golden, flip, and cook for another 3 minutes. Plate the sanma.

In the same pan, heat olive oil and garlic until fragrant, then add the tomato sauce ingredients and sauté until combined.