Pan Fried John Dory Recipes

PAN FRIED JOHN DORY MUSHROOMS GINGER

Steps:

• Preheat oven to 100°C. Heat half the olive oil in a large frying pan over high heat. Add half the John Dory, skin-side down and fry, pressing with a saucepan lid or fish weight to keep flat, until golden (4 minutes). Turn, add half the butter to pan and fry, spooning over melting butter, until fish is just cooked (30 seconds). Transfer to an oven tray lined with baking paper and keep warm in oven. Repeat with remaining olive oil, fish and butter.
• Meanwhile, add vinegar, soy sauce and sesame oil to a saucepan and bring to a simmer. Add mushroom, spring onion and ginger, and stir occasionally until softened (3-5 minutes).
• Divide mushroom mixture and beans among plates, top with fish and serve with rice.

PAN-FRIED JOHN DORY WITH SMOKED PAPRIKA BUTTER RECIPE

Steps:

• Combine the butter and paprika and set aside. Heat a large frying pan until very hot and add the olive oil. Season the fish well with salt and add the fillets to the pan, skin side down, pressing firmly with a fish press or the back of a spatula for a minute or so to stop the fillet curling. Cook for about 2 minutes, then flip and add the paprika butter to the pan, basting the fish with it as it melts. Cook for a further 2 minutes until the fish is just cooked and the butter foamy. Remove from the pan and serve immediately with wedges of lemon. If you like this recipe, see Adam Liaw's marinated kipfler potato salad.

PAN-FRIED JOHN DORY WITH GREEN SALAD

Steps:

• Dory Fillets: Melt the butter in a heavy-based frypan over a medium-high heat. Season the fish with salt and pepper, then fry skin-side down for 2 minutes, or until golden. Flip, then fry the other side until the fish is just cooked through. Lemon Dressing: Place all the ingredients into a jar and shake well. Combine the green salad ingredients in a bowl and dress heavily. Toss to combine. To Serve: Place the fish and salad together on each plate. Season with salt and pepper and finish with a scattering of fried eschalots, micro cress and a wedge of lemon.

PAN-FRIED JOHN DORY

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.

PAN-FRIED JOHN DORY WITH CREAMY MUSHROOM AND WHITE WINE SAUCE

Steps:

• Melt the butter in a large frying pan. Fry fish, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. Remove from pan and keep warm.
• In the same pan, add the remaining butter and oil and fry the onion gently until soft and sweet. Turn up the heat, add the mushrooms and fry for 2 minutes.
• Add the white wine and let it sizzle for a few minutes until it has almost completely evaporated. Lower the heat, add the cream, stir the sauce well and when the cream has heated through, season to taste.
• Divide the fish among 4 plates, pour over the sauce and serve immediately.

PAN-FRIED JOHN DORY WITH WARM APPLE SALAD

Steps:

• For the green spice paste, put all the spice paste ingredients into a food processor and blend to a paste.
• For the John Dory, marinate the fish in a mixture of the lemon juice and salt for five minutes, to drain any excess moisture.
• Pat the fish dry and place into the green spice paste and marinate for 40 minutes.
• Heat a frying pan over a medium-high heat. Add the oil, Scrape any excess marinade off the fish, then add to the pan, skin-side down. Fry for one minute then turn the fillet and fry the other side for two minutes or until fish is cooked through. Add the butter to the pan and baste the fish with the juices then remove it from the pan and place on a plate lined with kitchen paper to soak off any excess fat.
• For the apple salad, heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 1-2 minutes, to soften. Add the coriander, cumin and sesame seeds and fry for a further minute then add the apple batons, lime juice and curry powder. Cook the apples for one minute then add the chopped mango chutney and the mayonnaise. Remove from the heat and sprinkle over the chopped mint.
• To serve, place the warm apple salad in the middle of a warmed plate, place the fish on top and garnish with mixed baby (micro) cress.

PAN-FRIED JOHN DORY WITH SHRIMP SAUCE VIERGE AND SAUTéED POTATOES

Steps:

• Season the John Dory fillets with salt and freshly ground black pepper, then dredge the fillets in the flour on each side.
• Heat the oil a frying pan until hot. Add the fish, skin-side down and cook on each side for 1-2 minutes, until just cooked through. Remove from the pan and set aside to rest in a warm place.
• For the shrimp sauce vierge, heat the olive oil in a separate frying pan over a very low heat. When the oil is warm (but not too hot), add the shallots and garlic and warm through for one minute.
• Add the tomatoes and shrimps and warm through for a further two minutes.
• Add the tarragon, lemon juice and season, to taste, with salt and freshly ground black pepper.
• For the sautéed potatoes, heat a separate frying pan until hot then add the rapeseed oil and potatoes. Sauté for 5-6 minutes, until golden brown all over and tender. Remove with a slotted spoon and drain the potatoes onto kitchen paper. Season, to taste, with salt and sprinkle with the parsley.
• To serve, place the John Dory onto the centre of the plate, then spoon over the shrimp sauce vierge. Place a spoonful of the sautéed potatoes alongside.