Yotam cooks salt-crusted fish stuffed with aromatic fennel and served with salad on Ottolenghi’s Mediterranean Island Feast.

The ingredients are: 4 sprigs of fresh oregano, 8 sprigs of fresh dill, 1 small fennel bulb, thinly sliced, 1 medium lemon, thinly sliced, 2 tbsp olive oil, 2 medium pollocks, sea breams or red mullets, scaled and gutted and 1kg coarse rock salt.

For the salad: 2 aubergines, cut into 2cm dice, 150ml light olive oil, for frying, 2 tomatoes, cut into 1½ cm dice, 2 small courgettes, cut into 2cm dice, 1 small onion, finely diced, 2 long green peppers, cut into 2cm dice, anchovies , finely chopped, 120g green olives, pitted and torn, 60g samphire (blanched if very salty), 10g basil, torn, 5g oregano, finely chopped, 10g dill, torn, 10g mint, roughly chopped, 10g tarragon leaves, 50ml lemon juice, 75ml olive oil and Salt and black pepper.