Ingredients and Methods
Make a roux of flour and butter over medium heat until it becomes a blonde colour. Add fish stock and whisk vigorously while bringing to a boil. Season with salt & pepper.
Half zucchini and char grill over medium/high heat.
Cook cherry tomatoes in oven with oil, salt & pepper for roughly 3 minutes.
Place fish fillet skin down in a pan over medium/high heat for 3-4 minutes. Remove from heat and place in the oven at 180 degrees (skin side down) for another 6 minutes to finish.
To assemble: place fish sauce on bottom of the plate and sprinkle with shaved fennel. Place zucchini around the plate, add fish fillet on top of fennel and place cherry tomatoes around the sides.