Michael Caines: "Are you pleased with the cooking on the fish?"

Ashleigh: "Yes, I am happy with the cooking on the fish."

Michael Caines: "And the skin?"

Ashleigh: "It's gone a bit soggy when we put the sauce on it. Maybe that's something I need to look at."

Peers, tasting behind the scenes

"Little salty on the fish."

"This is like, weirdly dry and I'm not sure why it's odd."

"I like this whole fennel underneath."

Back in the judging room

Ashleigh: "I think the fennel brings a nice freshness and texture to the dish and sort of lifts it.

Michael Caines: "And the tapioca crisp?"

Ashleigh: "Happy with that. But again, maybe that's something I need to look at serving on the side so people eat it with it rather than it getting knocked off and going soggy.

Peers, tasting behind the scenes

"My favorite bit is the cracker, actually." 

"Cracker is really nice."

Final Judging

Micheal Caines: "Ashleigh, your dish. Music and Mars. Loved it. Thought the presentation was brilliant. The sauce was superb. It carried the dish really well. Gurnard is a difficult fish to cook. I think you struggled with the skin to get it crispy, which is a shame. The cracker was lovely and then wonderful pearls of lemon. They were just superb. But I think they'd be better floating in the sauce rather than on top of that cracker because they were so delicious."