Roasted amberjack with cooked vegetable salad, almonds and tomato water

Ingredients

Fish & Shellfish

  • 4 amberjack fillets, each weighing 120g

Oils & Vinegars

  • olive oil
  • 3 tbsp of olive oil

Store Cupboard

  • salt
  • pepper
  • salt
  • salt
  • 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

  • 4 sprigs of marjoram, leaves picked
  • 8 basil leaves
  • marjoram
  • nasturtium leaves

Speciality Ingredients

  • fleur de sel