To make the marinade, lightly toast the chilli flakes and fennel seeds in a cast iron pan under your Roccbox flame. Add the ground peppercorns, lemon zest, rosemary and sea salt and toast for a further 30 seconds.
Place your fish on a tray, skin side up and rub in the marinade before refrigerating for 1 hour.
For the dressing, mix all the tomatoes, shallot, lemon juice, olive oil, rice wine vinegar and caster sugar together in a bowl, reserving the basil to add just before serving.
When ready to cook, lightly oil a hight heat proof dish, pop in the fish (skin side up to ensure Roccbox’s rolling flame crisps up that skin beautifully!) and the broccoli. Sprinkle the broccoli with the garam masala and a little oil and seasoning.
Pop the dish into your Roccbox for 3-4 minutes and serve immediately with the dressing.