Cut the head off each fish, Amen.
For the compote, plunge the fresh tomatoes into boiling water for 30 seconds and peel them. Seed the tomatoes and keep the flesh. Peel and slice the French shallots, cook them over a low heat in a saucepan in the white wine with the sugar. Add the sundried tomatoes and the fresh tomatoes and cook until you have a thick compote. Season, add the leaves of