Clean the fish and cut into fillet strips
Season with salt and sprinkle with lemon juice, refrigerate for 1 hour.
Severe heads and fins and cover with water, add chopped greens, pepper, herbs, bay leaves, salt and simmer 40 minutes to create broth.
Strain the broth.
Place the fillet strips into a saucepan, cover and cook for approx. 30-40 minutes on very low heat.
Gently remove the fillets, remove the bones, place on serving dishes, garnish with tomato and cooked broccoli.
Strain the broth again, dissolve gelatin and cool.
Pour over the fish and leave to concentrate.