
Fillet of John Dory with potato and olives

by:




This is a favorite dish that we have been cooking for many years. John Dory has a kind of metallic taste that I like, which amazingly comes through the flavors of the crispy potatoes? the wine and olives. We use Cerignola olives for this the giant green ones from Puglia but any large olives are good. lust remember that, if they are salted, you need to wash them well before you use them? or the salt will affect the flavor of the dish. I love to make this with Jersey Royal potatoes when they come into season, because they are so light and less floury than many other varieties.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
16 new potatoes (whole and scrubbed but unpeeled)
20 big very green olives (with pits)
3 tablespoons extra virgin olive oil (plus more to serve)
1 wineglass of dry white wine
5 tablespoons Fish stock
2 tablespoons sunflower or vegetable oil
4 skinless John Dory fillets (each about 6-7 ounces)
2 tablespoons chopped parsley
1 lemon
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1010
- Total Fat: 29.9 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Cholesterol: 112.4 mg
- Sodium: 412.9 mg
- Total Carbs: 137.5 g
- Dietary Fiber: 21.6 g
- Sugars: 10.5 g
- Protein: 45.5 g
preparation

comments
arlene
May 11, 2012