Pan Fried John Dory With Green Salad Recipes

PAN-FRIED JOHN DORY

Steps:

• Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
• Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.

PAN-FRIED JOHN DORY WITH CREAMY MUSHROOM AND WHITE WINE SAUCE

Steps:

• Melt the butter in a large frying pan. Fry fish, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. Remove from pan and keep warm.
• In the same pan, add the remaining butter and oil and fry the onion gently until soft and sweet. Turn up the heat, add the mushrooms and fry for 2 minutes.
• Add the white wine and let it sizzle for a few minutes until it has almost completely evaporated. Lower the heat, add the cream, stir the sauce well and when the cream has heated through, season to taste.
• Divide the fish among 4 plates, pour over the sauce and serve immediately.

PAN-FRIED JOHN DORY WITH WARM APPLE SALAD

Steps:

• For the green spice paste, put all the spice paste ingredients into a food processor and blend to a paste.
• For the John Dory, marinate the fish in a mixture of the lemon juice and salt for five minutes, to drain any excess moisture.
• Pat the fish dry and place into the green spice paste and marinate for 40 minutes.
• Heat a frying pan over a medium-high heat. Add the oil, Scrape any excess marinade off the fish, then add to the pan, skin-side down. Fry for one minute then turn the fillet and fry the other side for two minutes or until fish is cooked through. Add the butter to the pan and baste the fish with the juices then remove it from the pan and place on a plate lined with kitchen paper to soak off any excess fat.
• For the apple salad, heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 1-2 minutes, to soften. Add the coriander, cumin and sesame seeds and fry for a further minute then add the apple batons, lime juice and curry powder. Cook the apples for one minute then add the chopped mango chutney and the mayonnaise. Remove from the heat and sprinkle over the chopped mint.
• To serve, place the warm apple salad in the middle of a warmed plate, place the fish on top and garnish with mixed baby (micro) cress.