Whole roasted John Dory with braised fennel, chips and béarnaise sauce

Whole roasted John Dory with braised fennel, chips and béarnaise sauce

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

I’ve found that roasting a whole fish on the bone is a great idea for a Sunday lunch or supper when we have friends over who don’t eat meat, but enjoy fish – so-called pescatarians! It’s a nice, lighter alternative to the traditional roast joint for everyone else too. I serve it with béarnaise sauce and chips, and a leafy salad on the side.

Ingredients

Quantity Ingredient
1 large john dory, about 1kg, cleaned
sea salt
freshly ground black pepper
olive oil, for cooking
3 thyme sprigs
1 onion, peeled and chopped
3 fennel bulbs, trimmed and chopped
1 teaspoon fennel seeds
1 garlic clove, peeled and finely chopped
50ml pernod
100ml water
1 tablespoon extra virgin olive oil
1 tablespoon dill, chopped

Chips

Quantity Ingredient
4 medium-large potatoes, such as King Edwards
oil, for deep-frying

To serve

Quantity Ingredient
lemon wedges
Béarnaise sauce

Method

  1. Heat the oven to 180°C. Season the John Dory well all over with salt and pepper, drizzle with a little olive oil and place the thyme sprigs in the belly.
  2. Heat a heavy-based pan over a medium-low heat and add a drizzle of olive oil. Add the chopped onion and fennel and sweat for 3–4 minutes. Scatter over the fennel seeds and garlic and cook for a further 1–2 minutes. Pour in the Pernod, stirring to deglaze, and let bubble to reduce until the pan is dry. Pour in the water, then add the extra virgin olive oil. Cover and cook for 6 minutes until the vegetables are soft. Sprinkle with the chopped dill and set aside.
  3. Place a large heavy-based non-stick frying pan over a medium-high heat, add a little olive oil and place the John Dory in the pan. Cook for 3–4 minutes on each side so that the skin takes on a slight crispness. Transfer the fish to a heavy-based ovenproof dish and place in the oven. Bake for 15 minutes, basting every 5 minutes. Wipe out the frying pan.
  4. Meanwhile, for the chips, peel the potatoes and cut into chips of the required size. Heat the oil in a deep-fryer to 130°C. Pat the potatoes dry with kitchen paper. Lower into the hot oil and fry for 3–4 minutes until soft but with no colour. Remove and drain on kitchen paper.
  5. When the fish has been in the oven for 15 minutes, spoon the fennel and onion mixture around it. Bake for a further 5 minutes or until it is cooked through. To check, insert a needle into the thickest part of the fish and hold it to your lips; it should feel warm. When ready, set aside to rest in a warm place for 5 minutes.
  6. To finish cooking the chips, heat the oil to 180°C. Add the chips and deep-fry for 2–3 minutes until golden brown and crispy. Drain on kitchen paper and season with salt.
  7. Serve the whole roasted fish on a platter accompanied by the chips, lemon wedges and béarnaise sauce.
Tags:
The Kitchin Restaurant
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