John Dory is a very tasty fish with a firm, meaty white flesh producing boneless fillets. This John Dory recipe is easy to make but will deliver a good looking and tasty dish.
Preparation time will be about 5 minutes and a further four minutes for cooking time. Ingredients below are to serve two people.
Ingredients For John Dory Recipe
2 x 200g portions John Dory from Walter Purkis & Sons
300g potatoes, peeled
2 tbsp olive oil
50g butter
Fresh basil leaves
Chopped fresh parsley
Juice 1 lemon
1 plum tomato, peeled, seeds removed and diced
Cooking Method For John Dory Recipe
Boil the potatoes until just tender. Drain and when cool enough to handle, cut into ½ cm thick slices. Heat half the oil in a large frying pan and add the potatoes in a single layer. Season and fry in batches, until golden on both sides. (A floury potato such as King Edward will be perfect for this.)
While the potatoes are cooking make the rest of the dish (but remember to keep moving the potatoes about occasionally, too). Heat the remaining oil in another frying pan and add the fish. Turn the heat to medium and cook on each side for approx 3 minutes (depending on size and thickness of the fish. Thicker portions will take longer than thin). When the fish is cooked, remove from the pan and keep warm. You can tell when the fillet is cooked as the translucent flesh changes colour to white and the meat becomes firmer.
Return the pan to the heat and add the butter. As the butter begins to turn a light golden colour throw in the basil leaves and allow to crisp up. As the butter turns golden brown add the chopped parsley and squeeze in the lemon juice. At this stage the butter should be golden and frothy. Now add the tomato. As soon as the tomatoes have been added to the butter, spoon generously over the fish and serve with the potatoes on the side.
This John Dory recipe comes from www.fishisthedish.co.uk – give them a visit for more fish recipes.
