Gregory Marchand served up tasty pan-fried hake with croutons, heirloom tomato and redcurrant salad on Saturday Kitchen.

The ingredients for the tomato water are: 2 banana shallots, peeled and minced, ½ bunch fresh coriander, leaves picked, ½ bunch fresh basil, leaves picked, 1kg ripe tomatoes, cut into quarters, dash sherry vinegar, dash white balsamic vinegar and 1 tsp salt.

For the croutons: 1 tsp olive oil, 1 tbsp unsalted butter, 1 thyme sprig, 1 garlic clove, smashed and ½ small sourdough bread, crusts removed and bread cut into 2cm cubes.

For the hake: 2 tbsp olive oil, 4 x 100g hake fillets, 25g unsalted butter, 1 garlic clove, smashed, ½ bunch fresh basil and salt.

For the salad: 16 fresh almonds in shells, 1kg heirloom tomatoes of different varieties and colours, cut into big, irregular chunks, 125g redcurrants or raspberries, picked, 16 basil leaves, pinch fleur de sel and 2 tbsp extra virgin olive oil.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.