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Pan Fried John Dory with Mini Ribeiro


Jun 15, 2013

PREPARATION TIME

COOKING TIME

SERVES

1 person

PREPARATION LEVEL

INGREDIENTS

DIRECTIONS

Procedure:
  • Put oil to heat in a pan
  • As the oil gets heated, start seasoning the fish
  • Sprinkle the fish with some salt and pepper
  • Make sure that the fish is coated with salt and pepper on both sides
  • Dust the fish pieces in flour and place them on the pan one by one
  • Allow the fish to cook on both sides for 2-3 minutes
  • Add little bit of butter for extra flavours
  • Remove the fish pieces from the pan and put them in a nice warm place
  • It is best to use the same pan for the rest of cooking since the fish flavours are incorporated therein
  • Heat some more oil in the pan
  • Add some finely chopped onions
  • Add just about a hint of garlic
  • Sauté the ingredients nicely
  • Add the pickled capers
  • Add the green olives
  • Add the black olives
  • To deglaze the pan, add some wine
  • Once the oil has reduced a bit, add the chopped parsley
  • Tear up the fresh thyme and sprinkle it on the mix
  • Add some butter
  • Make sure that the butter does not split
  • Squeeze some lime juice on the mix
  • Give a quick spin
  • In a fresh pan, add some butter
  • Once the butter is hot, add the zucchini-carrot mix
  • Add some salt
  • Add some pepper
  • Allow the vegetables to cook for a while
  • For Plating:
  • Stuff the mashed potato into a piping bag
  • Take a rectangle shaped serving dish
  • Make a mound of the mashed potato using your piping bag
  • Place the fettuccini of vegetables next to the mound
  • Place one of the fish pieces on the plate first
  • Decorate it with some mashed potato
  • Place another fish piece on top of it
  • Decorate it with more mashed potatoes
  • Place the final and last fish piece on top
  • Drip the fish sauce on top
  • Place lime cherry tomatoes and thyme on the sides
  • Ready to serve

 

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