John Dory, potato wedges and salsa verde

Method

1. For the potato wedges, preheat oven to 190°C/Gas mark 5.

2. Slice the potatoes into evenly sized wedges.

3. Place in a large saucepan along with the garlic cloves and rosemary. Fill to cover with cold water and season generously with salt. Place on a medium heat and simmer until tender. Approximately 10-12 minutes.

4. Remove from the heat and drain off the water through a colander. Toss the potatoes and allow to steam for 3 minutes.

5. Place the potatoes along with the garlic and rosemary on a large roasting tray and drizzle with rapeseed oil and toss to coat. Season and bake in the oven for 30-35 minutes. Turning the wedges halfway through.

6. To make the salsa verde, roughly chop the herbs and place in a food processor along with the remaining ingredients. Pulse to combine. Taste to adjust seasoning.

7. Remove the fish from the fridge 15 minutes before you intend to cook it. Pat dry to remove any excess moisture and season with fine sea salt.

8. Preheat your frying pan on a medium-high heat for 2 minutes.

9. Add the rapeseed oil before placing the John Dory in the pan, laying the fillet down and away from you, to avoid oil splatters. Once in the pan, do not disturb the fillet or move the pan. Allow the crust of caramelisation to develop evenly, approximately 2-3 minutes. Using a fish slice, confidently lift the fillet from the pan and place on a baking tray.

10. Transfer to the preheated oven for between 1-2 minutes, depending on the size of the fish.