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Roberto Petza's roasted amberjack pairs a delicate 120g fillet with a refined cooked vegetable salad built on fennel, radish, carrot and spring onion, finished with almonds and bright tomato water for a restaurant-quality dish at home.
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Begin by making the tomato water. Add the tomatoes to a food processor with a little salt and blend until smooth. Pour the mixture into a muslin cloth hung over a bowl and leave to strain overnight
Clean and wash the vegetables for the sauce, cutting the radishes into fine slices. Cut the onions into 0.5cm slices and blanch briefly in boiling salted water. Refresh in iced water and set to one side
Julienne the carrots and fennel, aiming for pieces measuring roughly 4cm x 4mm. Pour the orange juice into a small pan, topping up with salted water, and bring up to the boil. Blanch the fennel and carrot sticks, then refresh in iced water and set aside
Preheat 160°C/gas mark 3
Place an ovenproof frying pan over a medium-high heat and add a dash of oil. Season the amberjack fillets with salt and pepper and place skin-side down in the pan. Sear until the skin becomes golden and crisp, then transfer to the oven to cook for 4–5 minutes
Meanwhile, finish the vegetable sauce. Over a medium heat, warm 2 tablespoons of oil in a saucepan and add the vegetables. Sauté for a few seconds, then add 500ml of the strained tomato water and a few sprigs of marjoram to the to the pan and allow the mixture to reduce
Remove the amberjack fillets from the oven and leave to rest, keeping warm until ready to serve
Once the sauce has reduced a little, add a few basil leaves and a dash of olive oil to the sauce and mix well to combine. Adjust the seasoning to taste and set aside
To serve, divide the sauce between bowls, ensuring an even distribution of vegetables between each. Scatter over a few almonds and orange segments, topping with the amberjack fillets. Garnish with wild fennel, marjoram, edible flowers and nasturtium leaves, finishing with a small pinch of fleur de sel
Store leftover roasted amberjack and vegetable salad separately in airtight containers in the refrigerator for up to 2 days; reheat gently at 50°C or serve at room temperature.
Yes. Use firm white fish like sea bass, halibut, or branzino in the same weight. Adjust cooking time slightly depending on thickness.
Strain fresh tomatoes through cheesecloth or a fine sieve overnight in the refrigerator, collecting only the clear liquid that drips through.
Cook until the flesh is opaque and flakes easily, around 62–65°C (143–149°F) at the thickest point for moist, tender results.
Yes. Prepare and cook the vegetables up to 4 hours ahead, then refrigerate. Bring to room temperature before plating.
Sliced or slivered raw almonds provide a clean crunch. Lightly toast them just before serving to enhance flavor without overpowering the delicate fish.
