John Dory fillets simply pan-fried in olive oil, butter, shallots, a splash of wine and lemon then served with fresh parsley or chives. Also works well with turbot.
4150g (5oz)John Dory fish filletsor Turbot, halibut, snapper
2smallshallotsfinely chopped
2tablespoonolive oil
30g (2 tbsp)butter
1lemon (juice)organic
30ml (2 tbps)white wine
¼tsp (good pinch) eachpepper and fleur de sel salt
1tablespoonfresh chives or parsleyfinely chopped
Instructions
Melt the butter with the olive oil in a non-stick pan until gently foaming over medium heat. Sauté the chopped shallots until translucent then add the John Dory filets. Pan-fry the filets for only about 1 minute on each side, ensuring they're well coated in the butter and oil. Splash in the wine, season with a little salt and a few turns of the peppermill.
Turn the heat to low and cover the pan. Leave for 3 minutes then take off the heat.
Squeeze over the lemon juice. If the sauce is too liquid, strain into a saucepan and reduce for one minute. Serve immediately with chopped fresh herbs.
Notes
Serve with extra lemon, glazed Vichy carrots, sautéed green beans and potatoes, For something different, add a little rhubarb compote.Wines: Enjoy with a chilled glass of white from Alsace, Bourgogne, Bordeaux or the Loire such as a pinot blanc, Saint Aubin, Graves, Entre-deux-Mers or Saumur.Nutrition per 186g serving: 24g protein, 1g carbohydrate, 12g lipids, Glycemic Index: 0.
Keyword John Dory fish, john dory fish recipe, john dory recipe, quick fish filet recipe