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Grilled John Dory with zucchini and frisée salad

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

By Robert Marchetti
  • 40 mins preparation
  • 30 mins cooking plus marinating
  • Serves 4
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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.


  • 1 John Dory (about 1.5kg), head removed, fins and tail trimmed
  • olive oil, For drizzling
  • lemon cheeks, To serve
  • 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


  • 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.


Drink Suggestion: 2011 Helm Classic Dry Riesling, Canberra District, NSW. Drink suggestion by Maurice Terzini & Robert Marchetti