Herb Crusted Toothfish with Roasted Tomato Sauce

METHOD:

To make the herb crust:

Lightly toast the bread and process into breadcrumbs. Caramelise the palm sugar in a saucepan, add the fish sauce, and allow to cool. Place all the other ingredients in another bowl with the breadcrumbs and add the cooled palm sugar mixture. Mix until the crust sticks together. Refrigerate until needed.

To make the Roast Tomato Sauce:

Preheat the oven to 150°C. Put the tomatoes on a baking tray with the extra virgin olive oil, red wine vinegar, herbs and seasoning. Roast for 30 to 40 minutes, or until the skin starts to blister and peel. Remove the tomato skin with a pair of tongs and discard. Pass the tomato through a food mill with the herbs and any residual liquid. Put the sauce in a saucepan and reduce for 45 minutes over very low heat. Check the seasoning. If the tomato is a little tart, add a pinch of sugar and more salt.

To serve:

Flatten the herb crust onto a bench between two plastic sheets or some baking paper. You will need to roll it out around ½ cm thick. Cut to fit the top of each piece of fish, then lift the herb crust off the bench with a fish lifter and place on top of the fish. Place the fish in a baking tray and pour over a little chicken stock to keep them moist during cooking. Place the fish in the preheated oven and cook for about 12 minutes. The crust should start to crisp up and colour. Open the oven door and turn off the oven. Allow the fish to rest while you plate up a small spoon of the roast tomato sauce on each plate. Gently place each piece of fish on to the sauce and serve.