Roast hake, samphire and tomato salad recipe

Ingredients

• 1 piece of hake or any other flaky white fish, on the bone, weighing approximately 1kg/2lb 4oz, scaled
• 2 tbsp olive oil
• 3 branches of rosemary, thyme, bay and tarragon, all on the stalk, for a bed of herbs
• 1 unwaxed lemon, half sliced into rounds, plus half for juicing
• 1 large glass dry white wine (200ml/7floz)
• 1 tbsp butter
• 4 juicy large tomatoes
• 100 g samphire, washed (this absolutely must be English or French as the imported Israeli stuff is bitter and stringy)
• 2 generous glugs of olive oil
• 1 tbsp each roughly chopped parsley and tarragon leaves
• 1 pinch each of sea salt and freshly ground black pepper