John Dory alla Carlina

Pan-fried John Dory fillets served in a rich tomato and caper sauce with homemade fish stock.

Estimated Nutrition

	Per Serving	Total
Calories	461.3 kcals	1845.2 kcals
Carbohydrates	17.9 grams	71.6 grams
Fat	29.7 grams	118.8 grams
Protein	30.6 grams	122.4 grams

Cook Time

60 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
tsp

Worcestershire Sauce

2
tbsp

Capers

half chopped, half whole

3
tbsp

Tomato Sauce

reserved from sauce step

Fruits

1
piece

Lemon

halved

GrainsCereals

50
g

Plain Flour

for dusting

Liquids

2.25
l

Water

250
ml

Fish Stock

reserved from stock step

NutsSeeds

1
sprig

Thyme

4
piece

Garlic

finely chopped cloves

1
piece

Salt

to taste

1
piece

Black Pepper

to taste

1
handful

Flat leaf Parsley

chopped

OilsFats

6
tbsp

Olive Oil

2
tbsp

Olive Oil

plus extra for serving

Seafood

1
kg

Flatfish Bones

such as brill, sole, or plaice

4
piece

John Dory Fillets

Vegetables

1
piece

Onion

chopped

1
bulb

Fennel

sliced

100
g

Celery

sliced

100
g

Carrots

sliced

25
g

Button Mushrooms

washed and sliced

1
kg

Tomatoes

peeled or chopped tinned

2
piece

Gherkins

finely chopped

2
piece

Tomatoes

peeled, de-seeded and finely chopped

Steps

Boil vegetables, mushrooms, thyme, and water, then simmer for 20 minutes.
Add fish bones, simmer for 20 minutes, strain, and reduce to 1.2 litres.
Heat oil and garlic, add 1kg tomatoes, simmer until thickened, and season.
Season fish, dust with flour, and fry in oil for 3 minutes per side.
Combine Worcestershire sauce, gherkins, capers, tomatoes, tomato sauce, and 250ml stock to create a reduced sauce.
Return fish to the pan for 1 minute, then serve with oil and parsley.