- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 50 minutes
- Effort: medium
- 50 ml olive oil
- ½ onions, thinly chopped
- 1 clove garlic, rushed
- 1 bulb fennel, eeled and cut into 1 cm slices
- 200ml fresh chicken stock
- salt, nd freshly ground pepper
- 1 tbsp parmesan, freshly grated
- 4 john dory fillets, each 100g, unskinned
- juice of ½ lemons
- salad leaves, to garnish
For the herb sauce:
- 50 ml olive oil
- 2 tbsp unsalted butter
- 3 tbsp mixed olives, toned
- 2 tbsp chives, chopped
- 2 tbsp flat leaf parsley, chopped
- 2 tbsp tarragon, chopped
- 2 tbsp chervil, chopped
For the lime dressing:
- 150 ml extra virgin olive oil
- 50 ml fresh lime juice
- black pepper
1. Preheat the grill and preheat the oven to 200°C/gas 6.
2. Heat 25ml of olive oil in a heavy-based saucepan. Add in the onion and fry gently until soft and translucent, around 3-5 minutes, then add the garlic and sweat for another minute.
3. Add in the fennel and chicken stock, season with salt and freshly ground pepper, and simmer until tender, around 5 minutes. Drain the fennel, reserving the stock for use in a soup.
4. Transfer the fennel to a gratin dish and sprinkle with the Parmesan.
5. Place under the grill until the cheese has melted. Set aside, keeping warm.
6. Heat a non-stick frying pan and add in 25ml of olive oil. Season the John Dory fillets with salt and freshly ground pepper.
7. Add them to the pan, skin side-down, and place a small, light plate on top to prevent them from curling. Sear until the skin is very crispy.
8. Turn the fish over and sprinkle over the lemon juice. Cook over high heat until all the lemon juice has evaporated, then transfer the fish to an ovenproof dish and cook in the oven for 2 minutes.
9. To make the sauce, place the olive oil, butter, olives, chives, parsley, tarragon and chervil in a blender and blend until smooth.
10. For the herb salad, whisk together the lime juice and olive oil. Toss your salad leaves in the dressing and season with salt and freshly ground pepper.
11. To serve, place a portion of fennel on each plate, top with a John Dory fillet, and pour a little herb sauce around it. Garnish with a few of the dressed salad leaves.
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