Preheat oven to 300 degrees. Place basil and mint in the bottom of a large casserole. Place tomatoes on top of herbs, cut side up. Wedge the whole garlic cloves between the tomatoes. Top the tomatoes with the olive oil, salt and chili flakes. Bake uncovered for 1 1/2 hours, basting every half hour with pan juices. Bake until tomatoes are tender and slightly browned.

Remove from oven and rest at room temperature for 1 hour. Gently remove the skin from the tomatoes. Drain the liquid into a sauce pan and reduce to a quarter of the volume. Pour reduction over the tomatoes. Tomatoes and herbs may be coarsely chopped or left whole, but leave garlic cloves whole. Hold at room temperature until serving.

Wash the filets and pat dry with paper towels. Season the de-boned side of the fillets with salt and pepper. Heat 1 ounce olive oil in a large skillet over medium high heat until shimmering. Place 4 of the fillets, skin side down in the pan. Season skin side with salt and pepper. Brown for 3 to 4 minutes. Carefully flip onto the skin side and cook for another 3 to 4 minutes. Fish should be fork tender. Place cooked fish on a warm platter while you cook the remaining 4 fillets in the same manner.

Place a bed of the tomato confit on each plate and place a fillet on top of each one. Garnish with fresh dill and a lemon twist.

Heat 1 tablespoon olive oil in a skillet over medium high heat until it shimmers. Add bell peppers and cook until just browned. Remove from pan and keep warm. Turn on broiler. Add butter and remaining oil to a baking sheet and place under broiler until butter melts. Add asparagus, salt and pepper. Toss until well coated. Spread the asparagus evenly over the pan and place under broiler for 3 minutes. Remove from the broiler and stir. Continue broiling and stirring until the asparagus is well browned and tender.

Place asparagus on the plate, top with bell pepper and goat cheese, and garnish with pine nuts. Serve immediately.

Preheat oven to 425 degrees. Oil a 13 x 9-inch baking dish. Cook bacon in a sauce pan until crisp. Transfer cooked bacon to a paper-lined plate. Drain all but 3 tablespoons of drippings from the sauce pan. Add the onion and a pinch of salt. Cook over medium heat until onion is golden brown and tender. Place onion in a large non-reactive bowl, add bacon and dill and season with salt and pepper. Add stock to the sauce pan and bring to a slow simmer. Scrape any browned bits from the bottom of the pan as you simmer. Peel the potatoes and slice into 1/8 inch slices using a mandoline*. Add to the onion/bacon mixture and toss until well mixed. Transfer to the baking dish. Spread evenly and lightly press into a smooth layer. Pour the warm stock over the potatoes and spread the butter cubes evenly over the top. Bake uncovered until potatoes are golden brown and tender, about 45 minutes. Place on cooling rack and let rest for 20 minutes before serving.

Use a serrated knife to cut any desired portion size and place on plate using a small spatula. Serve immediately.