Place all ingredients except for oils in a food processor.
While pulsing, slowly add oils in a steady stream to emulsify mixture.
Place Zucchini Aioli in a squeeze bottle and place in fridge until assembly.
Place all ingredients except oil in a blender.
While pulsing, slowly add oil in a steady stream to emulsify mixture.
Place Red Pepper Sauce in a squeeze bottle and set aside until assembly.
Place lemon juice and sugar in a bowl.
Whisk in oils and place in a squeeze bottle.
Set aside until dressing Salad for assembly.
Place fillets of fish, skin-side down (where the skin was before removal) on slices of bread. Cut bread and fish in ½ on a bias.
Heat oil in a cast iron pan over medium heat. Place fish with bread, bread-side down in pan.
Once bread is golden, approximately 3-5 minutes, flip and cook fish side for 10 seconds.
Remove from heat, season with salt and cut into large triangles. Set aside for assembly.
Place lettuces and greens in a bowl.
Before serving, toss with Lemon Vinaigrette.
Create a zigzag of Zucchini Aioli on a triangle plate.
Place 1 piece of avocado just off centre of plate.
Top with 1 dressed piece of endive and 1 piece of romaine from Salad.
Place 3 pieces of dressed micro mizuna on endive and romaine from Salad.
Top with 2 slices of hearts of palm.
Place 2 mizuna leaves on top of hearts of palm followed by 3 pieces of piquillo slices and topped with 2 mizuna leaves.
Create a nest of dressed sunflower and radish shoots from Salad above avocado.
Place 1 piece of Crispy Fish on top of nest. Season with a pinch of Maldon salt.
Garnish plate with 5 to 7 drops of Red Pepper Sauce and serve.
