Instructions: Drop the tomatoes in boiling water for 20 seconds then dip in iced water. Dry and peel. Squeeze out the seeds and chop the flesh finely. Set aside. Cook the asparagus or beans in boiling water (or microwave or steam) until bright green and still crisp-tender.

Heat the oil in a large saute pan and add the artichoke hearts, sliced and heat gently. Add the tomatoes, stock, wine, thyme leaves, garlic and bay leaf and bring to the boil. Simmer until the liquid thickens slightly, about 15 minutes. Add chives, parsley, lemon zest and juice and season to taste with salt and pepper. Add asparagus or beans and heat through. Remove bay leaf.

Meanwhile, salt and pepper both sides of the fish and barbecue or grill the fish until cooked through.

Using a slotted spoon, divide the vegetables evenly among the plates and top each with a piece of fish. Spoon pan juices over the fish and serve immediately.

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