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Roast whole dory with caramelised garlic and crushed black pepper


You'll need

100 gm butter, coarsely chopped 2 (about 750gm each) whole dory, heads removed 1 tbsp whole black peppercorns, toasted and coarsely crushed 300 ml fish stock 2 tsp finely chopped flat-leaf parsley   Caramelised garlic 30 gm butter 12 cloves of garlic, peeled 2 tsp white sugar 40 ml fish stock

Method

  • 01
  • For caramelised garlic, preheat oven to 180C. Melt butter in a heavy-based oven-proof saucepan until golden, add garlic, stir to combine, then scatter with sugar and stir for 3 minutes or until garlic is golden. Add stock, cover and roast in the oven for 5 minutes.
  • 02
  • Increase oven temperature to 200C. In a large cast-iron frying pan, melt butter, add dory, caramelised garlic cloves and black pepper and cook over high heat for 3 minutes or until browned. Turn and add fish stock, then bring to the boil, cover, transfer to oven and roast for 6 minutes. Turn fish and roast for a further 6 minutes.
  • 03
  • To serve, place dory onto a plate, spoon over juices and garlic and scatter with parsley.

At A Glance

  • Serves 2 people
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

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At A Glance

  • Serves 2 people

Drink Suggestion

Bright young unwooded red, such as tempranillo.

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