Whole Roast Seabass, Datterini Tomatoes, Lemon and Herbs - James Martin Chef

Ingredients

• 1 x 400g whole seabass, scaled, ribcage and back bone removed
• 80g Datterini tomatoes, halved
• 1 slice lemon
• ½ clove garlic, sliced
• ¼ fennel, sliced thinly
• 6 leaves basil, keep the stalks
• 6 sprigs dill, keep the stalks
• 8 leaves coriander, keep the stalks
• 300ml red wine vinegar
• 100g caster sugar
• 1kg Plum tomatoes, cut into quarters
• 1 stick celery, chopped
• ¼ bunch basil
• ¼ bunch chives
• ¼ bunch chervil
• Few drops Tabasco
• Few drops Worcestershire sauce
• A few twists of black pepper
• 5g salt