John Dory With Capers, Olives And Tomato Salad Recipe

Ingredients

• 4 x 150g fillets of John Dory

• Sea salt and freshly ground black pepper

• Olive oil

• 10g butter

• Juice of half a lemon

• 250g small plum vine tomatoes, halved or quartered

• Black olives, pitted

• 2 small red onions, peeled and finely sliced

• 50g fine capers

• 50g basil shoots

Instructions

1. In a large bowl, combine the tomatoes, olives, and red onions. Add the olive oil, capers, salt, and half of the basil shoots. Mix well to combine. Allow the salad to marinate for at least an hour before serving.
2. Lightly season the John Dory fillets with salt and pepper.
3. Heat a non-stick frying pan over high heat and add a splash of olive oil. Once the oil is hot, carefully place the fillets flesh-side down in the pan, laying them away from you to avoid any splash.
4. Add the butter and lemon juice to the pan. Allow the fish to cook undisturbed for 1 minute.
5. Carefully lift the fish out of the pan, allowing any excess liquid to drain, and place the fillets skin-side down on top of the salad.
6. Divide the salad equally among 4 bowls and spoon over the juices that have collected in the tray.
7. Scatter the remaining basil shoots around the plated fish and salad.