Fillet of John Dory with potato and olives


by: Georgia Peach

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.


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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

Nutrition Facts
Fillet of John Dory with potato and olives

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

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1.  Cook the potatoes in salted water from cold for about 15 to 20 minutes until slightly undercooked. Take off the heat, drain and, when cool enough to handle, peel. Cut the potatoes in half and keep to one side.

2.  With a knife, take the flesh off the olive pits and set aside.

3.  Heat half the olive oil in a large saute pan, then put in the potatoes and cook until nice and golden and crusty — don't worry if they break up a little. Add the olives and toss for a minute or so. Add the white wine and allow to evaporate, then add the fish stock and cook for a minute or so more. Season and turn off the heat.

4.  If you have two nonstick pans, get these hot at the same time. While they are heating, season the fish. Divide the sunflower or vegetable oil between the two pans — it will get hot immediately. Put in the fillets (if you can tell on which side the skin has been? this should be facing upward — if not, don°t worry). Cook on one side until golden underneath — you will see the heat going upward through the fish, turning it opaque. When it is opaque almost to the top, flip the fish over, then turn off the heat and leave to rest for a minute or so.

5.  While the fish cooks, turn the heat on again under the pan of potatoes and cook for a minute or so, until the mixture is quite soupy. Add the parsley, spoon on to the plates, and serve the fish on top. Drizzle with extra virgin olive oil and a squeeze of lemon juice.

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