Josh Niland's BBQ Aquna fillets, chimichurri, ox heart tomato & peach salad

Ingredients

• 4 x 200g Aquna Murray Cod fillets
• Extra Virgin olive oil, for brushing
• Sea salt flakes
• 70g ghee
• 2 tablespoons fresh oregano leaves
• 1 tablespoon thyme leaves, picked
• 1 teaspoon rosemary leaves, picked
• 2 tablespoons coriander leaves, coarsely chopped
• 110g flat parsley, coarsely chopped
• 400ml extra virgin olive oil
• 1 tablespoon sweet paprika
• 1 teaspoon chilli flakes
• 2 tablespoons garlic, grated
• 1 bay leaf, crushed
• 75ml red wine vinegar
• 110ml Roasted red peppers, finely diced
• 1 Birds eye chilli
• 60ml Lemon juice
• Salt
• black pepper
• 175ml extra-virgin olive oil
• 50ml Chardonnay vinegar or white-wine vinegar with a pinch of sugar
• 3 large ox heart tomatoes (beef tomatoes), sliced
• 3 ripe white peaches, sliced the same size as the tomatoes
• sea salt flakes and cracked black pepper