Müllerin-Style Fish Fillet

Rinse the tomatoes, pat dry and cut an "x" in the bottoms. Trim, rinse and divide the romanesco and cauliflower into florets. Rinse the parsley, shake dry and chop the leaves.

Toast the almonds in a dry frying pan until golden brown over medium heat and then remove. Rinse the fillets under cold water and pat dry.

Cook the romanesco and cauliflower in plenty of salted water until crisp-tender, about 3-5 minutes. Place the cherry tomatoes in a ladle and dip in the water so they are completely covered for 1-2 minutes. Then drain, rinse with cold water, peel and cut in half. Drain the romanesco and cauliflower and keep warm.

Season the fillets with salt and pepper, coat with flour and gently tap to remove excess. Heat half the oil in a pan. Cook 2 fillets over medium heat  for 4-6 minutes, turning once. Place the fillets in an ovenproof dish and keep warm in an oven preheated oven to 100°C (approximately 225°F) (fan 80°C (approximately 175°F); gas mark 1). Heat the remaining oil in the pan and cook the remaining fillets in it and also keep warm in the oven.

Wipe the pan with a paper towel. Grease with butter. Cook the romanesco, cauliflower and tomatoes, covered, over low to medium heat for 1-2 minutes.