• Begin by separating the leaves from the baby gem lettuces and set them aside.
• Thinly slice the garlic.
• Score an X on the base of each tomato, blanch them briefly, cool them in iced water and peel off the skins.
• Heat 50 g of the extra virgin olive oil in a frying pan and lightly brown the garlic.
• Add the tomatoes and cook over high heat for 3 minutes.
• Pour in the remaining olive oil and the Sherry vinegar.
• Season with salt and pepper to taste and add the rosemary, if using. Set aside.
• Pat the Wild Alaska Pollock portions dry.
• Sear the fish in a hot frying pan with a little olive oil on one side only.
• Transfer to an ovenproof tray and bake for 6–8 minutes at 120°C with a little humidity (steam).

Finishing

• Place the pollock portion on the plate, arrange the baby gem lettuce leaves alongside and spoon the tomato vinaigrette over the top.