Back
John Dory with Citrus and Herbs
Recipe by Tessa Boersma
Tessa's roasted john dory fish is crumbed with parsley, basil and citrus zest and is roasted for a fresh and delicious dinner.
- Steps
- Ingredients
Ingredients
John Dory
Citrus Beurre Blanc
Flatbread
Herb and Citrus Crumb
Crispy Sage Leaves
Garnish
Select All
Steps
- Preheat oven to 180C.
- For the John Dory, line a tray with a large sheet of foil and top with a sheet of baking paper. Place fish on top and cover with remaining ingredients. Enclose fish tightly then bake until cooked through, about 25-30 minutes. Remove from the oven and set aside.
- For the Citrus Beurre Blanc, place all ingredients, except butter, into a small saucepan over medium heat. Simmer until the liquid has reduced by two thirds.
- Remove from the heat. Using a stick blender, blend in the butter gradually until combined. Season to taste. Set aside.
- For the Flatbread, combine the ingredients with ½ cup water in a small bowl and mix until a soft dough is formed.
- Divide into 2 portions and roll out on a floured bench until 5mm thick.
- Place onto a baking tray and bake until slightly golden and cooked through. Remove from the oven and set aside to cool.
- For the Herb and Citrus Crumb, break the Flatbread into shards and place into a food processor. Pulse to a fine crumb and set aside.
- Place the butter into a medium saucepan over low heat. When melted, add the crumbs and cook until golden and crispy. Remove from the heat.
- Transfer to a medium bowl and add the remaining ingredients. Mix until combined and set aside.
- For the Crispy Sage Leaves, place butter into a small saucepan and melt over medium heat. Add the sage leaves and cook until crispy and dark green. Remove from the pan and set aside on paper towel.
- To serve, place John Dory onto a serving plate. Top with Herb and Citrus Crumb, Crispy Sage Leaves, dill and serve with the Citrus Beurre Blanc on the side.
