Roast John Dory, alubias de tolosa & pancetta

Roast John Dory, alubias de tolosa & pancetta

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

I visit Wales regularly to visit my close friends and family in Cardiff, and quite often we head straight to my favourite fishmonger as soon as I arrive. My eyes are always drawn to the gorgeous, but at the same time ugly, John Dory; it looks at me and says ‘cook me’! Once I bought one that was almost two kilos – the fishmonger thought I was crazy (which I am), but after a very long lunch two of us finished the whole fish! The creaminess of the Tolosa beans makes them the perfect match for this dish.

Ingredients

Quantity Ingredient
1 quantity Alubias de tolosa
200g waxy potatoes, sliced
1 bulb garlic, cloves separated
2kg john dory
olive oil, to drizzle
sea salt
freshly ground black pepper
150g pancetta, very finely chopped

Method

  1. Cook the beans according to the recipe. When almost cooked, preheat the oven to 180°C.
  2. Scatter the potatoes and garlic in the bottom of a large roasting tin. Place the John Dory on top, drizzle with plenty of olive oil and season well. Roast for 30–40 minutes until just cooked. Test by inserting a sharp knife into the flesh; when it pulls away from the bone easily, it’s done.
  3. Meanwhile, fry the pancetta in a dry pan until crispy. Serve the John Dory, potatoes and garlic with the cooked beans scattered with the crispy pancetta.
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