is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet
your appetite for more.
find out more about Rick Stein and his passion
for seafood have a look at his biography
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his
online delicatessan visit his website - click
you would like to know more about his books and
how to order them have a look at our Bookstore
which will also link you to Amazon for further
g (1lb) unskinned John Dory fillets
4 tablespoons extra virgin olive oil, plus extra
4 small waxy new potatoes, such as Wilja
2 anchovy fillets in olive oil, drained
2 vine-ripened tomatoes, skinned and seeded
3 sun-dried-tomatoes in oil, drained and cut
into thin strips
4 black olives, stones removed and sliced
12 small capers in brine, drained and rinsed
10 'needles' of rosemary
A small handful of roughly chopped flat-leaf
Salt and freshly ground black pepper
small John Dory fillets in half lengthways,
and larger ones lengthways into three. Brush
them with the oil and put them on to a lightly
oiled baking tray, skin-side up. Season with
salt and pepper.
each potato lengthways into quarters and cook
in boiling salted water for about 10 minutes
or until tender. Drain and keep warm.
the anchovy fillets lengthways into long, thin
slivers. Cut each wedge-shaped piece of tomato
flesh into thin, arc-shaped pieces.
the grill to high. Grill the John Dory for 2
- 3 minutes until just cooked through. Meanwhile,
put the rest of the extra virgin olive oil into
a shallow pan with the potatoes, anchovies,
tomato pieces, sun-dried tomato strips, olives,
capers and rosemary. Warm through over a gentle
heat. Add the parsley and season to taste.
serve, arrange the pieces of fish and the warmed
vegetables attractively on 4 warmed plates.
visit Rick Stein's website which features regular
new recipes - click