Pan-fried fillets of John Dory with watermelon and chilli salsa
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
Cut the watermelon flesh into 7mm (1/3 inch) dice, removing the seeds as you do so.
Pop the diced melon into a bowl with the zest and juice of the lime, the chopped red chilli and tablespoon of freshly-chopped coriander. Drizzle with extra virgin olive oil, season with salt, freshly-ground black pepper and sugar to taste.
Season the fillets of John Dory with flaky sea salt and freshly-ground black pepper. Pan-grill on a hot pan with a little extra virgin olive oil until golden on both sides.
Serve on hot plates with the salsa, wedge of lime and a few sprigs of fresh coriander.
Ingredients
450g (1lb) watermelon
zest and freshly squeezed juice of 1 lime
1 not too hot red chilli, seeded and chopped
1 tablespoon chopped coriander
75-110ml (3-4fl oz) extra virgin olive oil
flaky sea salt, freshly-ground black pepper and sugar
6 x 225g (8oz) fillets of John Dory
extra virgin olive oil
wedges of lemon
sprigs of fresh coriander
Method
Cut the watermelon flesh into 7mm (1/3 inch) dice, removing the seeds as you do so.
Pop the diced melon into a bowl with the zest and juice of the lime, the chopped red chilli and tablespoon of freshly-chopped coriander. Drizzle with extra virgin olive oil, season with salt, freshly-ground black pepper and sugar to taste.
Season the fillets of John Dory with flaky sea salt and freshly-ground black pepper. Pan-grill on a hot pan with a little extra virgin olive oil until golden on both sides.
Serve on hot plates with the salsa, wedge of lime and a few sprigs of fresh coriander.
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