Pan-fried John Dory with Green Salad
Pan-fried John Dory with Green Salad

Pan-fried John Dory with Green Salad

Ingredients

100 g butter
4 John Dory fillets
Salt & pepper

Green Salad:

250 g snow peas, blanched & refreshed
100 g snow pea shoots
100 g garden peas
1/4 Spanish onion, sliced
1/4 fennel, shaved
1 baby cos lettuce, leaves removed
80 g pine nuts, roasted
100 g Meredith goat's 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

Method

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 Service:

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.

Recipe provided by Lee & Me

Photo Credits: Recipe from Lee & Me in Wollongong, as featured in The Illawarra Cookbook (2017), showcasing the best of the region’s cafes, restaurants and bars. Available now. Click here.


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