Ingredients

Serves 4

Rockling Kebab
640 g skinned and filleted rockling cut into 80 g cubes
8 sprigs of fresh zartar (if unavailable use rosemary)
1 tbsp fennel seeds, roasted and crushed
2 cloves of garlic, smashed
100 ml olive oil
20 g Aleppo pepper
Sea salt and cracked white pepper to taste
Zest of one lemon

Heirloom Tomato, fetta and caper salad
12 halved heirloom tomatoes
80 g crumbled feta
40 g baby capers washed
150 ml extra virgin olive oil
2 cloves smashed garlic
2 sprigs picked tarragon
10 sprigs chives cut into 1 inch batons
4 tbsp pomegranate seeds
100 ml sherry vinegar
Sea salt and pepper to taste
4 finely diced shallots
1 spring of zartar, picked

Method

Rockling Kebab
Remove ¾ of the leaves from the zartar to form a squire for the fish, reserve for later use .
Soak the zartar squire in water for one to two hours to prevent it from burning during cooking.
With the reserved zartar leaves, place them in a motor and pestle along with fennel seeds, garlic, salt and Aleppo pepper, pound until a course paste has formed.
Remove paste and place in a bowl with fish and olive oil. Marinate them for 1 to two hours.
Squire each piece of fish with a zartar squire and place on a tray
Pre-heat grill, season fish with salt and gill on each side gently until fish is cooked.
Remove from heat and place on a tray. Garnish with tomato and fetta salad.
 

Heirloom Tomato, fetta and caper salad
Gently mix all the ingredients together in a bowl.
Spoon tomato mix over fish while still hot so that the salad releases its flavour into the fish.