Start this recipe with the tomato jam. Sauté the chopped shallot with a tbsp of olive oil and add in the cherry tomatoes. Cook for a minute, then add in the sugar, balsamic vinegar, sugar, stock and season well with salt and pepper. Reduce the heat and allow to cook down for 15 minutes. Meanwhile prepare the fish. Place the breadcrumbs in a food processor with the basil and parsley leaves and blitz together with a good glug of oil and the sun-dried tomato pate`. Place the fish onto a tray and season well with pepper. Press on the crumb mix and roll up tightly. Drizzle over a little more oil and bake in the oven for 10-15 minutes. You can now make up the tomato couscous with hot water and stir in the toasted pine nuts. To serve, place the couscous into 2 rings on 2 serving plates. Carefully place on the olive crusted perch and dress with a few salad leaves on top. Spoon the tomato jam around the edge of the plate and serve.