1. Remove the stalks from the tomatoes and plunge them into boiling water for several seconds. Refresh in iced water and peel the skin off with a vegetable knife. Cut the tomatoes into quarters and de-seed. Scoop out the pulp with a spoon and cut into 2cm dice.

2. Mix the diced tomatoes with all the other ingredients in a bowl, then set aside for 1-2 hours for the flavours to mature.

3. Preheat the barbecue to hot and make sure the grill bars are clean. Liberally sprinkle the fillets with sea salt and brush with the extra virgin olive oil. Place on the grill at a 45-degree angle to the bars and cook for 2 minutes, then turn the fish to 45 degrees in the opposite direction and cook for a further 2 minutes. Turn them over and cook for a further 3 minutes. Remove and rest in a warm place for 3-4 minutes.

4. Place each fillet, which will present well with its grill marks, on a white plate and spoon over the sauce. Add a twist of freshly ground pepper and serve.

*Tip: This is a summer dressing, so you want to be using tomatoes that are sweet and just bursting with summer sunshine. And, as always with these simple fish dressings, it's imperative that the oil be of the highest quality.