Roast hake with artichoke & roast tomato

For the dressing

• 3 Michelin stars
• 1 single muscle rump roll
• 0 freshly ground black pepper
• 0 Olive oil
• 0 Rock salt
• 4 handfuls land cress

• 4 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp capers
• 1 tbsp finely chopped flat-leaf parsley
• 4 plum tomatoes
• 0 Olive oil
• 0 Rock salt
• 0 sprigs fresh rosemary
• 0 cloves garlic
• 4 skinless hake fillets
• 2 cooked globe artichokes

Step 1
Season the meat all over with salt and pepper, then rub with oil.

Step 2
Put a cast-iron frying pan on to the heat, and when it is really hot sear the meat in the dry pan until nicely browned all over.

Step 3
When cold, slice the meat very thinly, arrange in a circle on the centre of the plate (about five slices per portion) and sprinkle rock salt over the top.

Step 4
Whisk the dressing ingredients.

Step 5
Gently toss the cress in the caper and parsley dressing, place a mound on top of each portion of beef and serve.

Step 6
Incidentally, if you can't face the prep involved for the artichokes, just remove and discard the tough outer leaves, cut each artichoke in half, remove the hairy chokes, then cut each half into three, leaves, heart and all.

Step 7
First prepare the tomatoes.

Step 8
Core each tomato, then cut each one in half.

Step 9
Place the tomato halves on an oven tray, drizzle with olive oil and sprinkle with rock salt.

Step 10
Lay a rosemary sprig or two over the tomatoes, and place a thin sliver of garlic on top of each tomato half.

Step 11
Roast in a lowish oven (160C/325F/gas mark 3) until just starting to soften, then remove and set aside somewhere warm.

Step 12
In a nonstick frying pan, cook the hake in a little olive oil until golden on both sides.

Step 13
Cut each artichoke heart into six.

Step 14
Cut each tomato half into three.

Step 15
Serve these alongside the fish.

Step 16
I like to serve the fish on top of a dollop of mashed potato into which has been mixed a little top-end olive oil, to soften the texture of the potato and to blend with the following lemon salad accompaniment.

Step 17
Dribble any excess dressing from the salad over the fish before taking to the table.