Pan Fried John Dory With Green Salad Recipes

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PAN-FRIED JOHN DORY WITH GREEN SALAD



Pan-fried John Dory with Green Salad image

Recipe from Lee & Me in Wollongong, as featured in The Illawarra Cookbook (2017)

Number Of Ingredients 23

100g butter
4 John Dory fillets
Salt & pepper
Green Salad:
250g snow peas, blanched & refreshed
100g snow pea shoots
100g garden peas
1/4 Spanish onion, sliced
1/4 fennel, shaved
1 baby cos lettuce, leaves removed
80g pine nuts, roasted
100g Meredith goats' cheese feta
Lemon Dressing:
120 mL pomace oil
50 mL lemon juice
1 tsp Dijon mustard
1/2 tsp honey
1 pinch sea salt
1 pinch sugar
To Serve:
Lemon wedges
Fried eschalots
Micro cress

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



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

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.

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