Name: Grilled John Dory with zucchini and frisée salad
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 1 John Dory (about 1.5kg), head removed, fins and tail trimmed; olive oil, For drizzling; lemon cheeks, To serve; Chermoula; 1½ tbsp coriander seeds; ¾ cup (firmly packed) each mint, coriander and flat-leaf parsley, finely chopped; of 1 orange and 1 lemon, Finely grated rind; 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

Grilled John Dory with zucchini and frisée salad

Australian Gourmet Traveller recipe for grilled John Dory with zucchini and frisée salad.

Serves 4

Prep

40M

Cook

30M

Total

1H 10M

“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.

Ingredients

1 John Dory (about 1.5kg), head removed, fins and tail trimmed

olive oil, For drizzling

lemon cheeks, To serve

Chermoula

1½ tbsp coriander seeds

¾ cup (firmly packed) each mint, coriander and flat-leaf parsley, finely chopped

of 1 orange and 1 lemon, Finely grated rind

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

Method

Main

1.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.

2.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).

3.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).

4.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.

5.Serve fish with zucchini and frisée salad and lemon cheeks.