- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: medium
- 2 tbsp olive oil
- 1 john dory
- 2 knobs butter
- 1 large ripe tomato, roughly chopped
- small handful basil, roughly chopped
- large handful samphire
- handful dandelion leaves, chopped into large spears
1. Heat the olive oil in a frying pan and bring some water to the boil in a separate pan.
2. Score the fish skin on the fillets 3 or 4 times and season with a little salt. Put them in the frying pan skin-side down and cook for 6-8 minutes turning once. Halfway through the cooking time add a knob of butter and the chopped tomato and basil.
3. Add the samphire to the boiling water and cook for 3-4 minutes until soft. Drain.
4. When the fish is cooked, remove it from the pan and add a splash of water to create a sauce. Add the dandelion and another small knob of butter and lightly cook until all the butter has melted
5. Spread the samphire out onto a serving plate creating a bed for the fish. Sit a fillet of John Dory and skin-side up on top. Finish with the tomato and dandelion sauce.
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