John Dory is wonderfully sweet and needs very little done to it. A quick pan-fry in butter, a simple side of mushrooms and green beans – dinner done. Substitute John Dory with mirror Dory or whiting if you like.
- 60 ml (¼ cup) olive oil
- 8 small John Dory fillets, pin-boned
- 40 gm butter
- 2 tbsp brown rice vinegar
- 60 ml (¼ cup) light soy sauce
- 2 tsp sesame oil
- 200 gm shiitake mushrooms, thickly sliced
- 4 spring onions, coarsely chopped
- 15 gm ginger (about 3cm), cut into julienne
- Blanched green beans and steamed rice (optional), to serve
- 1Preheat oven to 100°C. Heat half the olive oil in a large frying pan over high heat. Add half the John Dory, skin-side down and fry, pressing with a saucepan lid or fish weight to keep flat, until golden (4 minutes). Turn, add half the butter to pan and fry, spooning over melting butter, until fish is just cooked (30 seconds). Transfer to an oven tray lined with baking paper and keep warm in oven. Repeat with remaining olive oil, fish and butter.
- 2Meanwhile, add vinegar, soy sauce and sesame oil to a saucepan and bring to a simmer. Add mushroom, spring onion and ginger, and stir occasionally until softened (3-5 minutes).
- 3Divide mushroom mixture and beans among plates, top with fish and serve with rice.
Substitute John Dory with mirror Dory or whiting if you like.
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