2 x 200g Kingfish fillet portions (skin on)
200g cherry tomatoes
2 cloves garlic
1 whole eschallot
150ml extra virgin olive oil
75ml cabernet vinegar



  1. Slice the Eschallot and garlic and add with the oil in a pan and place on a medium-low heat for 20min without browning.
  2. Add the Tomatoes to the pan and cook for a further 10 minutes on the same heat or until the tomatoes have a slight blister and are soft. Remove from the heat and let rest.
  3. Pan sear the fish skin side down, season and press with a fish weight (baking paper between fish and weight) until the skin is crispy (about 5 min) on a medium heat.
  4. Without turning the fish, place the pan with the fish into a 180ºc oven for 3 minutes until the fish is opaque in the centre or medium-medium well. Remove from oven and rest.
  5. Place the tomato pan back on the heat and add the vinegar, herbs and season.
  6. Present the fish, place the tomatoes on top and garnish with Nasturtiums and Shiso, serve with lemon.