JOHN DORY WITH CAPSICUM SALSA AND PAN GRILLED GREEN BEANS

I absolutely love a good piece of fresh white fish, especially a nice John Dory.  While it might be a less oily fish, it is still packed with omega 3, magnesium, iodine, selenium, and DHA and EPA. John Dory is also light in taste (if you don’t like an overly ‘fishy’ tasting fish!) and super easy to cook.

This recipe Mediterranean dish  is one of my favourites because it is zesty, healthy and quick to cook any day of the week.


Serves: 4

Prep time: 30 minutes Cook time: 15 minutes   

Total time: 45  minutes

 

INGREDIENTS

Marinade  

  • 4 John Dory fillets

  • 2 tbsp olive oil

  • 1 garlic clove, minced

  • Salt and pepper

  • ½ lemon, juiced

Capsicum Salsa

  • 1 tbsp olive oil

  • ½ small red onion, finely diced

  • 150g marinated chargrilled capsicum, finely diced

  • 100g kalamata olives, finely diced

  • 2 tbsp flat leaf parsley, finely chopped

  • 1 small fresh chilli, finely diced

  • 50g capers, chopped

  • 1 lemon, juiced

  • Salt and pepper

Green Beans

  • 500g green beans, cleaned and ends trimmed

  • 1 tbsp olive oil, for cooking

  • ½ lemon, juiced

  • Drizzle of olive oil and salt and pepper to serve

Potatoes

  • 500g kipfler potatoes, chopped in quarters

  • 2 tbsp olive oil, for baking

  • Salt and pepper

 

METHOD

  1. Turn the oven on to 220 degrees celsius.

  2. Marinate the John Dory with olive oil, lemon, salt and pepper. Refrigerate for 30 minutes.

  3. For the salsa, finely chop the capscium, olives, parsley, chilli, capers and red onion, and place into a small bowl.  Add olive oil, lemon, season with salt and pepper and mixing well.

  4. Place the beans and potatoes into a steamer and steam until soft.

  5. Place the potatoes on a baking tray lined with baking paper, drizzle with olive oil, season with salt and pepper and place into the oven.

  6. In a frying pan on medium heat, throw beans in the steamed beans and 1 tablespoon of olive oil, and a pinch of salt and pepper.  Cover for 3 minutes, shaking the pan to move the beans around. Once the beans look slightly charred, remove and place on a plate.

  7. In a clean pan fry the fillets, skin side down, pouring in any remaining marinade over the fillets. Cover the pan and leave for 2 minutes.  The time may vary depending on the thickness of the fillet. Once cooked through remove from the pan and season with salt and pepper.

  8. Arrange the beans, potatoes, fish and salsa to your liking and serve. Enjoy!