Whole John Dory with clams & courgettes

Whole John Dory with clams & courgettes

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

Also known as Saint Peter’s fish, after the patron saint of fishermen, John Dory is a beautiful fish. This was the first dish I cooked on the show, and no sooner had I finished and walked away to wash my hands than some eager French people huddled around the pan and started to dive in. A vote of confidence, if ever I saw one!

Ingredients

Quantity Ingredient
2 courgettes, thickly sliced
2 heritage tomatoes, thickly sliced
2 shallots, thinly sliced
1 x 1kg john dory, gutted and fins removed
50ml olive oil
375ml dry white wine
15 basil leaves
300g clams, washed
handful flat-leaf parsley leaves
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Arrange the courgettes and tomatoes over the base of a roasting tin. Slot the shallot slices in between the courgettes and tomatoes. Season with salt and pepper.
  3. Season the John Dory with salt and pepper, place on top of the vegetables and drizzle with half the olive oil. Pour the white wine over and scatter with the basil leaves. Cover tightly with foil and cook in the oven for 20 minutes. Carefully lift off the foil and add the clams, then cover again and return to the oven for a further 5 minutes or until the clams open up (discard any that remain closed).
  4. Remove from the oven, scatter over the parsley leaves and add a final drizzle of olive oil.
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