Preparation

1. Hull the tomatoes and slice thickly. Remove the seeds. Season with salt, sugar, and garlic powder. Dip lightly in flour. 
2. Cook and caramelize under the broiler in an olive oil-coated baking dish. 
3. Cover the fillets of John Dory with the tomatoes. Reserve the equivalent of 2 tomatoes for the sauce. 
4. Lay each fillet on a branch of rosemary in an oiled and salted baking dish. Cook in the oven for 12-15 minutes. 
5. Combine the chopped shallot with the white wine and vinegar and reduce. Add the cooking liquid from the fish. Bring to a simmer. Whisk in the butter, cut into small pieces. Emulsify and strain.
6. Season with the reserved crushed tomato, lemon juice, olives, capers, chopped chives and parsley. Cook the beans in the olive oil with 20 g butter and a little water over high heat. Season with pepper.
7. Present the fish on an oval platter. Pour the sauce over top. Arrange the beans around and decorate each fillet with rosemary flowers.