John Dory With Fried Fennel And Anchovy Butter Sauce Recipes

PAN-FRIED JOHN DORY

Pan-Fried John Dory image

Categories Fish Fry Quick & Easy Dinner Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 large eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup all purpose flour
3 1/2 cups fresh breadcrumbs made from crustless Italian bread
4 6-ounce skinless John Dory fillets
1/4 cup extra-virgin olive oil
Lemon wedges

Steps:

Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.

JOHN DORY WITH FRIED FENNEL AND ANCHOVY BUTTER SAUCE

John Dory with Fried Fennel and Anchovy Butter Sauce image

Yield Serves 4

Number Of Ingredients 7

Ingredients

4 7-ounce John Dory or sea bass fillets
1 tablespoon olive oil
2 cups dry white wine
7 canned anchovies, drained, finely chopped
1/4 cup (1/2 stick) chilled butter, cut into pieces
Fried Fennel
1/4 cup chopped fresh Italian parsley

Steps:

Brush John Dory with oil. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat until hot. Add fish and cook until just opaque in center, about 3 minutes per side. Transfer fish to platter; tent with foil to keep warm. Pour off any oil from skillet. Add wine and anchovies and boil until reduced to 1/3 cup, about 12 minutes. Add butter and whisk until melted and smooth. Season sauce to taste with pepper.
Arrange Fried Fennel in center of plates. Top with fish. Pour sauce over. Sprinkle with parsley and serve.

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