John Dory with Olive Salsa and Roasted Tomatoes
I have roasted some fruity cherry tomatoes to serve with John Dory this weekend.
SERVES
4
PEOPLE
Ingredients
For the fish
4 x 120g fillets of John Dory
2TB rapeseed oil
Fine sea salt
For the salsa
100g green olives, drained and pitted
1 bunch flat leaf parsley
1 lemon juice and zest
2 tbsp golden rapeseed oil
For the roasted tomatoes
150g cherry tomatoes
1 tbsp golden rapeseed oil
1 pinch of dried oregano
Freshly ground black pepper
Sea salt flakes
Method
To make the salsa
Finely chop the green olives and flat leaf parsley and place in a small mixing bowl.
Add the golden rapeseed oil and the zest and juice of one lemon. Mix well to combine, taste to adjust seasoning and set aside.
For the roasted tomatoes
Preheat an oven to 180°C.
Slice the tomatoes in half and place on a roasting tray.
Drizzle with the golden rapeseed oil, sprinkle with dried oregano, season with sea salt and freshly ground black pepper.
Roast in the oven for 12 minutes.
Remove the tomatoes from the oven once they have burst from their skins and have caramelised.
Keep warm while preparing the fish.
For the fish
Remove the John Dory from the fridge 15 minutes before you are intending on cooking. Pat dry any excess moisture and season with fine sea salt.
Preheat your frying pan on a medium-high heat for 2 minutes.
Add the rapeseed oil before placing the fish in the pan, laying the fillet skin side down and away from you.
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.
Remove the fish slice and allow the crust of caramelisation to develop evenly, approximately 3-4 minutes, until the fish is cooked 80 percent of the way. Using a fish slice, confidently flip the fish over and cook on the other side for 1 minute.
Serve on warm plates with the roasted cherry tomatoes and green olive salsa.
