Pan-fried John Dory in Green Spice Paste with Oven Roasted Tomatoes
Finally it’s warm outside, perfect weather to enjoy delicious, fresh fish. Why not try this useful recipe at home, perfect for a dinner party or even a weeknight in the garden…
For John Dory:
4 fillets of John Dory 2 tbsp lime juice
1 tsp lime rind
1⁄2 tsp salt
4 tbsp vegetable oil 2 tbsp butter
For Green Spice Paste:
Make a paste of following ingredients in a blender
50 grams mint leaves
50 grams coriander leaves
50 grams baby spinach
10 grams peeled & scraped ginger 2 green chillies
1 1⁄2 tsp fenugreek leaf powder
2 tsp chaat masala
1 tsp red chilli powder
1⁄2 tsp salt
2 tbsp gram flour
4 strings of tomatoes on vine 1 tbsp vegetable oil
1⁄4 tsp cumin seeds
1⁄2 medium onion, chopped 1⁄2 tsp fine chopped ginger
1⁄2 tsp coriander powder 1⁄2 tsp turmeric powder 1⁄2 tsp chaat masla
Sea salt to taste
1 tbsp fine chopped coriander leaves
Asparagus cress Coriander leaves
Marinate the fish with lime juice, rind and salt and keep aside to drain the excess moisture for 5 minutes. Pat the fish dry and put into green spice marinade for 40 minutes.
Heat the oil in a flat pan, scrape off the excess marinade and shallow fry the fish from the skin side first for a minute. Turn the fillet & fry the other side for 2 minutes or until fish is cooked. Add a little butter and baste the fish and remove on to a warm plate lined with kitchen paper towel to soak off excess fat.
Heat oil in a pan, sauté cumin seeds, and onions till translucent. Add tomatoes on vine and sprinkle spices. Cook in hot oven at 180C till tomatoes start to wilt. Remove and serve sprinkled with chopped coriander leaves.
When serving the John Dory, place the tomatoes in the centre of the plate, place the fish on top and garnish with asparagus cress – coriander tossed in vinaigrette. Drizzle vinaigrette around the plate and serve hot.