John Dory, shaved asparagus, chilli and orange salad

John Dory, shaved asparagus, chilli and orange salad

By
From
Everyday Seafood
Serves
4

If you see John Dory on the fishmonger’s block, buy it. It’s a great fish with a delicate texture and delicious sweet flavour, but it’s not always available. I like to serve this salad as a springtime lunch dish. The zesty flavours will brighten up your day.

Ingredients

Quantity Ingredient
4 john dory, gutted, filleted and skinned, about 500 g each
2 red onions, peeled
16 asparagus spears, woody parts removed
4 red chillies, halved, deseeded and thinly sliced
1 orange
sea salt
freshly ground black pepper

For the dressing

Quantity Ingredient
4 tablespoons verjus
4 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons coriander leaves, chopped
2 tablespoons mint leaves, chopped

Method

  1. Preheat the grill to high, ready to cook the fish.
  2. Using a mandoline if you have one, slice the red onions and asparagus as thinly as possible and place in a large bowl with the sliced chillies. Finely grate the zest of the orange and add to the salad. Cut away the peel and pith from the orange and cut out the segments from between the membranes; add to the salad and toss to combine.
  3. For the dressing, whisk the ingredients together in a bowl and season with salt and pepper.
  4. Add half of the dressing to the asparagus salad and toss lightly. Taste and add more seasoning if required.
  5. Season the fish all over with salt and pepper, then lay on the grill tray. Place under the grill for 3 minutes, then turn the fillets over and cook the other side for 3 minutes.
  6. To serve, share most of the asparagus salad between 4 warmed plates. Place a grilled fish fillet on top, arrange the remaining salad on the fish and drizzle over the reserved dressing. Serve immediately.
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