Herb-Crusted Blue Eye with Confit Tomatoes – Zucchini, Lemon, Chilli and Basil Compote

Confit Tomatoes

• 12 vine-ripened cherry tomatoes, blanched and peeled
• 12 orange teardrop tomatoes, blanched and peeled
• 4 tablespoons<

To make the confit tomatoes, place the tomatoes on a lightly oiled tray under heat lamps or in a low oven for 1-2 hours. Heat together the olive oil, balsamic and red wine vinegar in a small saucepan, remove from the heat and add the tomatoes.

Remove the zucchinis from the flowers, dice the zucchinis finely and reserve for the compote. Gently pull the zucchini flowers o