Pollock with tomato consommé and monk's beard

Dice the tomatoes and combine them with the garlic, basil, Chardonnay vinegar and some salt. Leave to marinate for 6 hours

Once marinated, transfer to a blender and blitz on high speed until very smooth

Transfer the mixture to the muslin, secure at the top and hang over a bowl for 3 hours. The clear liquid that collects in the bowl is your tomato consommé. Once all the liquid has drained through, season the consommé and set aside

In a large, non-stick pan, add a small knob of butter and allow it to melt, then add the pollack on the side where the skin would have been, until coloured. Add another knob of butter, flip the fish and finish cooking through. Add a squeeze of lemon to finish. Repeat this process for all the fish pieces

Warm 600g of the tomato consommé very gently in a saucepan

In a separate pan, combine 100g of consommé with the monk's beard, fennel and basil leaves. Warm through gently, then add the capers and lemon zest

Divide the fish between serving bowls and place the monk’s beard alongside. Pour over the warmed consommé, add a drizzle of olive oil and serve immediately