Instructions: To prepare the salmon, scale and gut the fish and leaving the head on, place in the ovenproof dish you wish to serve it in. Sprinkle with fresh thyme and rock salt. Peel and chop the garlic and add to the fresh fish, season with black pepper and bake in the oven for 10 minutes on a high heat - about 210 C/410 F/gas mark 6.

Toast the bread drizzled with olive oil and rock salt and leave to one side.

After 10 minutes of cooking add the tomatoes whole and place back in the oven for another 10 minutes. Remove from the oven and serve with lots of chagrilled bread.

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