John Dory Fillets on Polenta Croutons with a Baby Spinach and Rocket Salad
John Dory unlike most flat fish have only 3 fillets often making them an expensive fish. Their flesh though is succulent and richly flavoured making the worth any extra cost.
Portions: 6 Portions
Preparation: 10 minutes
Cooking: 5 -8 minutes
- 6 medium- large John Dory fillets (skin on)
- 1 garlic clove, crushed
- 1 tbsp basil, shredded
- juice and zest of 1/4 orange
- 1 tsp walnut oil
- maldon salt and freshly ground black pepper
Baby Spinach and Rocket Salad:
- 50g baby spinach
- 50g rocket
- 4 plum tomatoes, diced
- 1 tbsp parmesan shavings
- 1 tbsp pine nuts, toasted
- juice of 1/4 lemon
- 1 tbsp extra virgin olive oil
- polenta croutons (see recipe)
- John Dory: Slice the medium John Dory fillets into 2 or large ones into 3. Toss the fillets in the remaining ingredients and leave to marinate in the refrigerator for 15-30 minutes.
- To Cook: Heat a little olive oil in a large frying pan over a moderate high heat. Place the fillets skin side down in the hot oil and reduce the heat slightly. Cook the fillets for 3 minutes on the skin side and 2 minutes on the flesh side (the skin should be slightly crisp and the edges golden brown). Remove the fish from the heat and serve or keep warm until ready to serve.
- Baby Spinach and Rocket Salad: Toss all the ingredients together gently when ready to serve (don't prepare in advance as the leaves will wilt).
- To Serve: Place 2 polenta croutons on each plate and a generous serving of salad. Arrange the John Dory fillets on the croutons. Serve.