Sometimes you’ll taste a combination of ingredients or flavours that are just so good they need to be revisited time and again. This recipe is inspired by a dish Hugh Fearnley-Whittingstall showed me many moons ago. The fish (I like to use wild black bream or wild sea bass) gets lightly cured with a little salt and sugar. This gives it a remarkable texture and depth, but it doesn’t get cooked as such. Tomatoes have a natural acidity that accentuates the sweetness of the fish and slightly affects the texture, in a good way. Use fresh thyme and the best extra-virgin olive oil you can get hold of and serve at room temperature; nothing here likes being too cold.
