John Dory with Samphire and Cherry Tomatoes
This delicate dish tastes amazing and looks beautiful on the plate. White fish, red tomatoes and green samphire combine for a taste sensation!
Ingredients
- 1 whole John Dory, filleted – keep the bones
- 1 onion, peeled
- 1 stick of celery, cut into 4 pieces
- ½ a fennel bulb, sliced,
- 1 carrot, cut into 4–5 large chunks
- Cold water to cover
- 100ml white wine
- Salt and pepper
- 2 stems vine tomatoes
- 2 red peppers, roasted in 15ml olive oil
- 25ml olive oil plus extra for roasting fish
- 100g samphire
Method
Pre heat the oven to 200c
Place the fish bones, onion, celery, fennel and carrot into a pan. Cover with water, bring to the boil then simmer for 20 minutes. Drain the liquid into a clean pan, bring to the boil, add the wine and reduce by two thirds.
Line a baking tray with greaseproof paper and lay the John Dory on top.
Drizzle with the olive oil, season and roast in the oven for 5 to 6 minutes.
To make the sauce: warm the tomatoes and peppers in a frying pan over a medium heat, add the stock then pour into a food processor and blitz until smooth.
Warm the olive oil in a pan over a medium heat, add the samphire and a splash of water.
When the samphire has wilted a little and looks glossy, serve along with the sauce and the roasted John Dory fillets.
Ingredients
- 1 whole John Dory, filleted – keep the bones
- 1 onion, peeled
- 1 stick of celery, cut into 4 pieces
- ½ a fennel bulb, sliced,
- 1 carrot, cut into 4–5 large chunks
- Cold water to cover
- 100ml white wine
- Salt and pepper
- 2 stems vine tomatoes
- 2 red peppers, roasted in 15ml olive oil
- 25ml olive oil plus extra for roasting fish
- 100g samphire
Method
Pre heat the oven to 200c
Place the fish bones, onion, celery, fennel and carrot into a pan. Cover with water, bring to the boil then simmer for 20 minutes. Drain the liquid into a clean pan, bring to the boil, add the wine and reduce by two thirds.
Line a baking tray with greaseproof paper and lay the John Dory on top.
Drizzle with the olive oil, season and roast in the oven for 5 to 6 minutes.
To make the sauce: warm the tomatoes and peppers in a frying pan over a medium heat, add the stock then pour into a food processor and blitz until smooth.
Warm the olive oil in a pan over a medium heat, add the samphire and a splash of water.
When the samphire has wilted a little and looks glossy, serve along with the sauce and the roasted John Dory fillets.
