May 2022 - Karen's John Dory with Lemon Caper Sauce

For 2 Portions

Ingredients

1 x John Dory (whole or fillets)
3 x Golden Beetroot
6 x Cornish Earlies New Potatoes
3 x Cloves of Garlic (cut in half)
8 x Cherry Tomatoes
1 x Bunch English Asparagus
3 x Tablespoons Capers
1 x Handful Chopped Parsley
1 x Large Lemon (zested and juiced)
Olive Oil
Butter
Salt & pepper

Method

1. Pre-Heat the oven to 180°C. When choosing potatoes and beetroot try to find similar sizes. Peel, halve potatoes and beetroot. Pop in roasting pans with garlic, olive oil and a knob of butter. Season. Roast for about 20 min. Turning every now and then until soft. During the last 5 min add in tomatoes. Mix together.

2. John Dory - Two options of cooking. First whole. Ask Karen and team to trim spines. Pop on an oven tray. Brush melted butter over skin and season. Oven for about 15 min depending on size. Use a thermometer. Internal temp should be 64°C. Second option is fillets. Do these just before serving. Knob of butter in pan. Skin side down for 3 min. Flip and cook another minute. Take pan off heat and let rest a few minutes then make sauce.

3. Asparagus - trim up. Pan with a little water and knob of butter. Season. Cook for 3-5 min depending on thickness.

4. Sauce - Remove John Dory from pan. Heat pan (or roasting pan) over medium heat. Add lemon Zest, juice, knob of butter and capers. Whisk together for about a min. Add in handful parsley. Season and serve over fish.

5. Enjoy!