Mix together olive oil, lemon juice, and a pinch of salt and pepper. Drizzle this all over the fish then pat on the chopped marjoram or oregano. Put your fillets on the hottest part of the grill (make sure your grill is really clean to prevent the fish from sticking). Mix lemon juice, olive oil, salt and pepper together. Drizzle mixture over fish. Pat the herbs on the fish. Place fillets on the hottest part of the grill.

Cook about 2 minutes on each side, until fish is flaky. If it breaks up, don't worry about it, as it'll be served flaked anyway. Remove from grill and place on a warm plate.

To make the salad, slice the tomatoes and season with salt and pepper. Arrange on your plates.

Finely slice your fennel bulb and dress it in a bowl with extra virgin olive oil and lemon juice. Season with salt and pepper then scatter over your tomatoes.

Spoon over your fish, flaking it as you go. Scatter over your reserved fennel tops, drizzle with the balsamic vinegar and scatter with chilli, if using, to finish.