John Dory Fillets on Polenta Croutons with a Baby Spinach and Rocket Salad
John Dory, that quirky flatfish with just three fillets instead of the usual four, commands a premium price but delivers succulent, richly flavoured flesh thats worth every penny, especially when perched atop crispy polenta croutons. This dish evokes a sophisticated seaside supper, where the tender fish, kissed by orange zest and basil, meets a vibrant tangle of baby spinach and rocket, dotted with juicy tomatoes and nutty pine kernels. Its the kind of meal that feels indulgent yet light, leaving you satisfied with a burst of fresh, zesty brightness.
The pan-fried fillets develop a golden, crisp skin that contrasts beautifully with the soft, marinated interior, while the accompanying salad adds a peppery crunch and subtle parmesan tang. Served together, it creates a harmonious plate thats both visually striking and texturally diverse, perfect for impressing at a casual dinner or elevating a simple weeknight feast.
Cook: 5 -8 minutes
Ingredients
John Dory
- 6 medium- large John Dory fillets (skin on)
- 1 garlic clove, crushed
- 1 tbsp basil, shredded
- juice and zest of 1/4 orange
- 1 tsp walnut oil
- maldon salt and freshly ground black pepper
Baby Spinach and Rocket Salad:
- 50g baby spinach
- 50g rocket
- 4 plum tomatoes, diced
- 1 tbsp parmesan shavings
- 1 tbsp pine nuts, toasted
- juice of 1/4 lemon
- 1 tbsp extra virgin olive oil
To Serve
- polenta croutons (see recipe)
Method
- John Dory: Slice the medium John Dory fillets into 2 or large ones into 3. Toss the fillets in the remaining ingredients and leave to marinate in the refrigerator for 15-30 minutes.
- To Cook: Heat a little olive oil in a large frying pan over a moderate high heat. Place the fillets skin side down in the hot oil and reduce the heat slightly. Cook the fillets for 3 minutes on the skin side and 2 minutes on the flesh side (the skin should be slightly crisp and the edges golden brown). Remove the fish from the heat and serve or keep warm until ready to serve.
- Baby Spinach and Rocket Salad: Toss all the ingredients together gently when ready to serve (don't prepare in advance as the leaves will wilt).
- To Serve: Place 2 polenta croutons on each plate and a generous serving of salad. Arrange the John Dory fillets on the croutons. Serve.
Recipe Ideas
Recipe
Ragout of Baby Vegetables with Rabbit Confit and Polenta Croutons
Prep: 15 minutes plus the time preparing the confit
Cook: Cooking Time 45 minutes