John Dory with crushed chickpeas and sprouting broccoli

Recipe by: Aishling Moore

This dish would work with just about any fish

John Dory with crushed chickpeas and sprouting broccoli

SERVES

4

PEOPLE

Ingredients

  • 4 x 120g fillets of John Dory

  • 2 tbsp rapeseed oil

  • Fine sea salt

  • For the chickpeas

  • 4 tbsp golden rapeseed oil

  • 4 cloves garlic, minced

  • 650g cooked and drained chickpeas

  • Sea salt

  • 1 lemon juiced

  • For the broccoli

  • 250g sprouting broccoli

  • 1 red chilli, diced and seeds removed

  • 1 lemon zested

  • 1 garlic clove, minced

  • 1 tbsp sherry vinegar

  • 2 tbsp golden rapeseed oil

Method

  1. Remove the John Dory from the fridge 15 minutes before you intend on cooking it.

  2. For the sprouting broccoli, place the diced red chilli, minced garlic, lemon zest, sherry vinegar and rapeseed oil in a food processor and blend on high speed until pureed.

  3. Set aside.

  4. Prepare the chickpeas next, placing them in a medium-sized heavy-based pot on moderate heat.

  5. Warm the rapeseed oil and add the minced garlic. Cook until golden, stirring all the time to prevent catching. Add the chickpeas and season generously with sea salt and mix to coat well in the garlic-scented oil.

  6. Once warm, use a potato masher to coarsely crush roughly half of the chickpeas.

  7. Taste to correct the seasoning and finish with the juice of one lemon.

  8. Keep warm whilst cooking the fish.

  9. Pat dry any excess moisture from the fish and season with fine sea salt.

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

  11. Add the rapeseed oil before placing the fish in the pan, laying the fillet skin side down and away from you.

  12. John Dory curls when heat is applied, so press down on the fish fillets using a fish slice or spatula for the first 30 seconds of cooking; after this time the fish will relax.

  13. Remove the fish slice and allow the crust of caramelisation to develop evenly, approximately3-4 minutes until the fish is cooked 80 percent of the way.

  14. Using a fish slice confidently flip the fish over and cook on the other side for 1 minute.

  15. Meanwhile, steam the broccoli for 2-3 minutes until just cooked. Drain, season and toss in the chilli dressing.

  16. Serve immediately with the cooked fish and warm chickpeas.

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