Baked Bream with Yellow Tomato and Cuttlefish Salsa

4 Black Bream Fillets (or Sea Bass)
1 tbsp chopped fresh dill
8 slices Parma Ham
2 Cuttle Fish cleaned
100g Yellow cherry tomatoes
1 Red Chilli pepper sliced
2 tbsp olive oil
1 tsp dijon mustard
1 tsp salt
1 tsp demerara sugar
Juice of half a lemon
2 tbsp Vodka
Fresh ground black Pepper
1 tbsp chopped fresh parsely

Fill a small pan with water and bring to boil,  blanch cuttlefish for just 1 minute then lift and when cooled slightly slice thinly and add to a clean bowl.
Make the dressing by adding sugar, salt, lemon, mustard and vodka in a small bowl, then add olive oil slowly stirring continuously to achieve a smooth thick dressing. 
Add dressing to sliced cuttlefish, then add sliced tomatoes, sliced chilli pepper, chopped parsely, and ground black pepper and toss gently.
Make rosettes from Parma ham Slices.  Smear the fish with chopped dill, place on a baking tray skin side down, place two rosettes on each fillet and bake in 200c oven for 10 minutes.