JOHN DORY IN A BAG
COOKBOOK: Jamie Oliver - The Naked Chef
John Dory is not a cheap fish to buy in Australia but worth every cent. These fillets were delicious and melted in your mouth. The Dory has a flaky texture with a mild and slightly sweet taste. They say its not the prettiest fish to look at but it’s most certainly delicious to eat.
And if you like your fishing, this little beauty can be found in shallow inshore waters to a depth of 200meters, in most parts of the coastline in Australia.
This was a great recipe served along with fries/chips , low in calories and loved by all.
4 x John Dory fillets, with skin on
30-40 cherry tomatoes, sliced in half
1 handful of olives
1 handful of parsley, chopped
1 handful of basil , chopped
1 tablespoons margoram (dry)
2 cloves garlic, chopped
1 1/2 tablespoon of butter
1 lemon, halved
200ml white wine
Salt & pepper
In a bowl add the tomatoes, olives, chopped chilli, chopped garlic, basil and parsley, marjoram, lemon & white wine. Mix well.
Melt butter in a pan, add mixture and allow it to simmer for a few minutes or until the juices have been absorbed and thickened. Set aside.
Score the dory skin up. Place two large pieces of foil, overlapping, place the dory on the foil and top with a large tablespoon of mixture (ensure you divide the mixture equally amongst the four pieces)
Fold the foil to enclose the fish and place on tray to bak in 220C oven for 10-12mins. Remove from oven and very carefully open the foil (with kitchen gloves - the steam will be very hot). Fold back the foil and serve immediately with hot chips /fries.