Summer sunshine on a plate:Barbecued fish with sauce vierge.William MeppemCoral trout is one of my favourite fish to eat. Not only does its flesh have this incredible flavour,which is like fish,scallop and prawn combined,it also has this amazing texture,which works wonderfully with this ripe tomato sauce. Inspired by Roger Vergé's first cookbook,Cuisine of the Sun (1979),this sauce was one of the very first things I put on the menu at Barrenjoey House in Palm Beach back in 1982.