Ingredients

• extra virgin olive oil
• 2 lemons
• sea salt
• freshly ground black pepper
• 400g fish fillets (sustainably-caught tuna, mackerel, trout)
• a handful of fresh marjoram or oregano, leaves picked and chopped
• 8 nice plum tomatoes or 800g beautifully-ripe mixed tomatoes
• 2 bulbs of fennel, trimmed, coarse outer leaves removed, herby tops reserved
• 2 tablespoons balsamic vinegar
• optional: 1 red chilli, deseeded and finely sliced

Description

The Nice Thing About This Dish Is That You Have The Lovely, Cool Salad Contrasting With Your Warm Or Hot Fish. It Works Really Well And Is Beautifully Refreshing. Feel Free To Use Whatever Fish Looks Nice And Fresh, Just Ask Your Fishmonger To Fillet And

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