Steamed John Dory with a vegetable julienne

Steamed John Dory with a vegetable julienne

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

I love John Dory, but you can use any white fish fillets that you like for this dish; snapper and flathead are also excellent choices. Just make sure that you use the freshest fish available – or, even better, catch it yourself!

Feel free to vary the selection of vegetables, too. I love to add artichoke hearts and asparagus when they are in season.

Ingredients

Quantity Ingredient
2 large button mushrooms, cleaned
1 small leek, washed, white part only
10cm celery stick
1 small carrot
2 tablespoons olive oil
1/4 small onion, finely chopped
4 sprigs parsley
1 tomato, halved, seeded and chopped
1/2 teaspoon curry powder
2 tablespoons water
2 x 150g john dory fillets
3 tablespoons dry white wine, vermouth, sherry or verjuice
salt
freshly ground black pepper
few sprigs chervil, to garnish (optional)

Method

  1. To prepare the vegetable julienne, cut the mushrooms, leek, celery and carrot into thin matchsticks, about 6 cm long.
  2. Heat half the olive oil in a non-stick frying pan. Add the onion, parsley, chopped tomato and curry powder and stir well over a medium heat. Add the vegetable julienne and the water and stir everything together. Cook for 3 minutes, stirring occasionally.
  3. Arrange the fish fillets on top of the vegetables and drizzle with the wine and remaining oil. Season with salt and pepper, cover the pan with aluminium foil and cook over a medium heat for 5 minutes, or until the fish is cooked through.
  4. To serve, divide the vegetables between 2 plates and arrange the fish fillets on top. Spoon a little cooking liquid over the fish, garnish with sprigs of chervil (if using), and serve straight away.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
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weeknight
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