Aishling Moore: How to cook John Dory fish with green olive salsa and roasted tomatoes

No matter what piece of fish you are cooking, when removing from a pan always lift from the tail end of the fish. It causes less damage to the skin.

John Dory with olive salsa and roast tomato: Picture: Chani Anderson

A perfectly ripe cherry tomato, sliced in half and stuffed with basil and a nugget of West Cork mozzarella was what started a very special lunch at Ballymaloe House.

We, a gaggle of chefs and food producers, gathered to celebrate 40 years of Euro-Toques Ireland at the place where it began.