Pollock with Tomato Consommé and Monk's Beard Recipe - Great British Chefs

Ingredients

• 3kg winter tomato
• 3 garlic cloves, sliced
• 1 bunch of basil
• 1 dash of Chardonnay vinegar
• salt to season
• 6 pollock fillets, (each weighing around 180g), skinned
• 12 knobs of butter
• 1/2 lemon, juiced
• 3 bunches of monk's beard, picked and washed
• 1 fennel, sliced very thinly on a mandoline
• 1 handful of basil leaves
• 1 handful of capers
• 1 lemon, zested
• extra virgin olive oil to taste