Step 1

Check the fish fillets for tiny bones, score the skin side deeply and set aside. Cook the potatoes in salted water until tender. Heat the oven to 190°C/gas 5.

Step 2

To make the tomato butter sauce, heat the olive oil in a small pan, add the tomatoes and cook over a low heat for 10 minutes. Transfer to a blender or food processor, add the sherry vinegar and sugar and whiz to a puree. Pass through a sieve and back into the pan. Add the cream and simmer for a few minutes. Whisk in the butter and basil; keep warm.

Step 3

Put the tomato halves, cut-side up, on a baking tray, drizzle with a little olive oil and sprinkle with salt. Bake for about 5 mins (or slowly overnight at 100°C/gas 1/4). Steam the leeks until tender.

Step 4

Drain the potatoes, toss with a little olive oil over heat, then crush lightly with the back of a fork. Stir in the spring onions and vinaigrette. Season to taste.

Step 5

To cook the fish, heat a non-stick frying pan and add the olive oil. Fry the fish, skin-side down, for 3 1/2 mins or until the skin is crisp, then turn and cook for 30 seconds only. Season lightly rest in the pan for a few mins.

Step 6

Pile the crushed potato and leeks in the centre of two warm serving plates and top with the fish fillets. Surround with the cherry tomatoes and serve the tomato butter sauce on the side.