Roasted amberjack with cooked vegetable salad, almonds and tomato water

Begin by making the tomato water. Add the tomatoes to a food processor with a little salt and blend until smooth. Pour the mixture into a muslin cloth hung over a bowl and leave to strain overnight

Clean and wash the vegetables for the sauce, cutting the radishes into fine slices. Cut the onions into 0.5cm slices and blanch briefly in boiling salted water. Refresh in iced water and set to one side

Julienne the carrots and fennel, aiming for pieces measuring roughly 4cm x 4mm. Pour the orange juice into a small pan, topping up with salted water, and bring up to the boil. Blanch the fennel and carrot sticks, then refresh in iced water and set aside

Preheat 160°C/gas mark 3

Place an ovenproof frying pan over a medium-high heat and add a dash of oil. Season the amberjack fillets with salt and pepper and place skin-side down in the pan. Sear until the skin becomes golden and crisp, then transfer to the oven to cook for 4–5 minutes

Meanwhile, finish the vegetable sauce. Over a medium heat, warm 2 tablespoons of oil in a saucepan and add the vegetables. Sauté for a few seconds, then add 500ml of the strained tomato water and a few sprigs of marjoram to the to the pan and allow the mixture to reduce

Remove the amberjack fillets from the oven and leave to rest, keeping warm until ready to serve

Once the sauce has reduced a little, add a few basil leaves and a dash of olive oil to the sauce and mix well to combine. Adjust the seasoning to taste and set aside

To serve, divide the sauce between bowls, ensuring an even distribution of vegetables between each. Scatter over a few almonds and orange segments, topping with the amberjack fillets. Garnish with wild fennel, marjoram, edible flowers and nasturtium leaves, finishing with a small pinch of fleur de sel