For the herb purée blanch all the herbs in boiling salted water for 20 seconds. Strain and place in icy water. Squeeze the excess water from the herbs and pat dry and place into a liquidiser with all other ingredients listed for the herb purée (aside from the lemon). Next, add the lemon zest, segments and juice and blend until smooth, pass through the fine sieve and keep to one side. (The herb purée can be made up to 24 hours in advance)
For the provençale salsa, confit the fennel in the olive oil with the bay leaf at a very low heat and cook until its soft without any colour. Strain the fennel and retain the oil for making the dressing. Add the fennel, provençale olives, chives, shallot confit and olive oil, season to taste with salt, pepper and lemon. Keep to one side.
For the meagre fish, season the fish and heat the pan on a medium heat. Add olive oil and sear the fish skin side in the pan for about 3 minutes. Add the cold butter to the pan and keep basting the fish. Once the skin is golden brown, place it into the oven at 180°C for about 8 minutes. Remove from the oven, its ready to serve.
For salad. Put the rocket leaves and baby plum tomatoes into a bowl, dress with olive oil, salt and pepper.
Plate up. Take 1 tbsp. of herb purée (room temperature) and place on the plate. Now arrange the salad on the plate, just next to the purée. Place the fish on the plate. Drizzle the provençale dressing and serve.