Crispy Skin John Dory July 29, 2024
Bursting with colour and flavour, this beautiful dish is perfect for entertaining guests all year round. Check out the original recipe here.
INGREDIENTS:
– 3 cups vegetable stock
– 20g butter
– 1 tablespoon olive oil
– 1 red onion, finely diced
– 3 cloves garlic, finely chopped
– ½ teaspoon chilli flakes
– 1 generous pinch of saffron
– 1 cup orzo pasta
– 2 tablespoons finely chop parsley
– ½ teaspoon lemon zest
– 1 tablespoon lemon juice
– 6 x 150g john dory fillets
– 3 tablespoons olive oil
– 40g pine nuts, toasted
– 3 tablespoons parsley
– 1 clove garlic
– ½ cup olive oil
– 1 teaspoon lemon juice
– sea salt
– cracked pepper
– lemon wedges
METHOD:
- In a pot, bring vegetable stock to a simmer then set aside.
- Heat butter and oil in a large nonstick sauté pan over a moderate heat. Add the diced onion and gently fry until soft and translucent then add the garlic and chilli flakes and fry briefly until aromatic.
- Add in the saffron, orzo and vegetable stock and bring to a simmer. Cook until orzo is cooked and stock has been completely absorbed and season generously with sea salt and cracked pepper.
- Remove the orzo from the heat and stir through the parsley, lemon zest and juice.
- Season john dory fillets with sea salt and cracked pepper. Place oil and fillets, skin side down, in a cold, nonstick pan. Place on a medium/high heat and fry until golden and crispy and mostly cooked through. Turn the fillets over and briefly cook the flesh side.
- Finely chop pine nuts, parsley and garlic and place in a small bowl with olive oil and lemon juice. Season with sea salt and cracked pepper and mix well to combine.
- Then to serve spread the saffron orzo on a serving dish or individual plates, top with crispy john dory fillets and drizzle generously with parsley sauce Pop on a few lemon wedges for extra zing.
