Roast John Dory with tomato tart

Halve the tomato ananas, then cut the rounded ends off to create 2 thick circles and sprinkle the cut sides with rock salt. Set aside for a couple of hours in order to draw out any excess water

Preheat an oven to 210ºC/gas mark 7. Halve the datterino tomatoes and place on a Japanese konro barbecue, a hot pan or over a gas flame on the hob until they start to blacken. Once nice and coloured, place them on a baking tray, drizzle with the olive oil, thyme leaves and seasoning. Roast in the oven for about 10 minutes, or until the liquid has evaporated

Scrape the tomato pulp into a blender and mix until completely smooth. Pass through a fine sieve and place in a piping bag or squeezy bottle and reserve in the fridge

To make the parsley purée, blanch the parsley leaves in salted boiling water twice, then plunge into iced water. Squeeze out excess water then place in a blender with the reduced cream, olive oil and seasoning. Blitz until smooth then pass through a fine sieve and transfer to a piping bag or squeezy bottle and reserve in the fridge

To make the black garlic purée, place the black garlic cloves into a blender with the water and olive oil. Blitz until smooth then season, pass through a fine sieve and transfer to a piping bag or squeezy bottle and reserve in the fridge

For the tart garnish, use a mandoline to make long ribbons of cucumber. Place the ribbons in a vacuum bag with the dill oil, then compress and seal

Preheat the oven to 175°C/gas mark 4. Cut 2 pastry discs out, a little larger than the circles of ananas tomato. Prick the puff pastry with a fork and brush each one with the Dijon mustard

Remove any excess salt and juices from the circles of tomato and pat dry with kitchen paper to avoid the pastry getting soggy. Season them with pepper. Wrap the pastry base up around the sides of each piecepf tomato to create 2 tarts, then sit each one into snugly fitting tart tins

Bake the tarts for 50 minutes, or until the pastry is crisp and golden brown. Carefully cut the tarts in half (it is one half tart per portion), then decorate with the rolled ribbons of compressed cucumber, fresh almonds, caper leaves, red vein sorrel and fennel flowers

Finally, cook the John Dory. Drizzle some olive oil in a large frying pan and place over a high heat. Season the fillets of fish with salt and pepper and, once hot, place in the frying pan and cook for 1 minute. Carefully turn over, add the butter and baste for a further minute

Remove from the pan and place onto a clean tray or plate and drizzle over a mixture of the 3 purées, as shown in the image. Serve the John Dory on one plate and the tomato tart on another plate beside it