Here I've served this gorgeous fish dish with well-buttered crushed new potatoes, but you could also serve it with rice, or just some good crusty brown bread.
For the salsa:
Combine lime, tomatoes, coriander, sugar, shallot and season to taste. Mix well.
Ideally make at least 2 hours before serving and allow to sit covered in the fridge.
For the fennel:
Heat some olive oil in a saucepan to a medium heat and add the fennel, seasoning well.
Cook the fennel slowly for about 10 minutes until soft and tender.
For the fish (Guideline only, this very much depends on the size of your fillets. For smaller fish, you may not need to transfer to the oven. For larger ones it will be easier to cook through this way):
Preheat oven to 180 degrees C
Coat the fish in the seasoned flour
Heat oil and butter in a large frying pan (preferably one that can also go in the oven) on a medium-high heat
Fry skin-side down until crispy and golden brown - 4 minutes or so
Turn fish and fry for a further 2 minutes on the non-skin side.
Transfer to the oven and cook through for 5 minutes.
Serve immediately!
Ingredients
Serves 2
2 John Dory fillets
6 tomatoes, seeds removed and chopped
juice of half a lime
good handful of fresh coriander, finely chopped
1 large shallot, finely chopped
1 small fennel, sliced
well-seasoned plain flour, for dusting
olive oil and butter for frying
salt & pepper
a generous pinch of caster sugar
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