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Grilled John Dory with zucchini and frisée salad

"There's nothing better than a whole fish cooked over coals. I especially love John Dory, and rubbing it with chermoula and marinating it overnight adds great flavour."

You'll need to begin this recipe a day ahead.

You'll need

1 John Dory (about 1.5kg), head removed, fins and tail trimmed For drizzling: olive oil To serve: lemon cheeks   Chermoula 1½ tbsp coriander seeds ¾ cup (firmly packed) each mint, coriander and flat-leaf parsley, finely chopped Finely grated rind of 1 orange and 1 lemon 2 garlic cloves, finely chopped   Zucchini and frisée salad ¼ each radicchio head and witlof, leaves separated ¼ frisée, leaves separated 1 green zucchini, thinly sliced on a mandolin 1 tbsp coarsely chopped chives 30 ml extra-virgin olive oil 2 tsp lemon juice, or to taste ¼ tsp Dijon mustard


  • 01
  • For chermoula, dry-roast coriander seeds until fragrant (1 minute), then finely grind in a mortar and pestle. Combine in a bowl with remaining ingredients, season to taste and set aside.
  • 02
  • Slash fish diagonally twice on each side, cutting to the bone. Rub chermoula into fish, massaging in well, place on a tray, cover and refrigerate to marinate (24 hours).
  • 03
  • Preheat a barbecue or char-grill pan to medium-high heat. Drizzle fish with a little oil and barbecue, turning once, until just cooked through (10-15 minutes each side).
  • 04
  • Meanwhile, for zucchini and frisée salad, cut radicchio and witlof into thin strips and combine in a bowl with frisée, zucchini and chives. Whisk oil, juice and mustard in a separate bowl to combine, season to taste, drizzle over salad and toss to combine.
  • 05
  • Serve fish with zucchini and frisée salad and lemon cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2011 Helm Classic Dry Riesling, Canberra District, NSW.

Featured in

Jan 2012

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