Patatas Bravas with Crispy John Dory

Crispy fried John Dory served over oven-roasted potatoes with tomatoes, chillies, and garlic, garnished with fresh parsley.

Dinner Seafood Spicy Spanish John Dory

Estimated Nutrition

	Per Serving	Total
Calories	429.2 kcals	2575.2 kcals
Carbohydrates	29.2 grams	175.2 grams
Fat	25.9 grams	155.4 grams
Protein	19.8 grams	118.8 grams

Cook Time

45 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

100
g

Flour

For dredging; seasoned with celery salt, white pepper and smoked paprika

NutsSeeds

1
1

Salt

For seasoning

1
1

Black Pepper

Freshly ground

4
clove

Garlic

Crushed

1
bunch

Parsley

Freshly chopped for serving

OilsFats

3
tbsp

Olive Oil

For roasting

500
ml

Vegetable Oil

For deep frying

Seafood

6
piece

John Dory Fillets

Raw

Vegetables

600
g

Potatoes

Peeled and cut into 2.5cm cubes; Maris Piper, Desiree, or King Edward

800
g

Chopped Tomatoes

Canned

3
piece

Red Chillies

Seeds removed, finely chopped

Steps

Preheat the oven to 225°C.
Heat olive oil in a large roasting tin until very hot.
Toss potatoes in the hot oil and season with salt and pepper.
Roast for 10 minutes until potatoes begin to turn golden-brown.
Stir in tomatoes, chillies, and garlic.
Bake for another 25 to 35 minutes until potatoes are tender.
Dredge the fish fillets in the seasoned flour.
Heat vegetable oil in a deep pan to 180°C.
Fry fish fillets for two minutes until crisp and golden.
Drain fish on kitchen paper.
Serve the fish over the potatoes and garnish with parsley.