Roasted amberjack with cooked vegetable salad, almonds and tomato water
by Roberto Petza
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Ingredients
Fish & Shellfish
4 amberjack fillets, each weighing 120g
Oils & Vinegars
olive oil
Store Cupboard
salt
pepper
30g of almonds
Fruit & Vegetables
1kg tomatoes
2 radishes
2 spring onions
2 carrots
1 orange, divided into segments
Spices & Dried Herbs
1 fennel
wild fennel
Beverages
400ml of orange juice
Salad & Fresh Herbs
5 sprigs of marjoram, leaves picked
8 basil leaves
nasturtium leaves
Speciality Ingredients
fleur de sel