Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

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1 1/2 pounds Chilean sea bass, skinless and bones removed cut into four 1 1/2" thick steaks

Salt and freshly ground black pepper to taste

3 tablespoons olive oil

1 cup drained canned plum tomatoes, crushed, reserve tomato juice for recipe

3 large leeks, split, carefully washed, julienned

2 shallots, finely minced

1/4 cup pitted nicoise olives

3 tablespoons capers

1/4 cup dry white vermouth

1/2 cup fish stock

3 tablespoons chopped fresh tarragon

3 tablespoons unsalted butter