John Dory with Orange, Fennel and Caper Salad

Pan-fried John Dory fillets served with griddled parboiled potatoes and a zesty orange, fennel, and caper salad.

Healthy Dinner Fish Seafood Citrus

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

46.3g

per serving

185.2 g total

Fat

27.6g

per serving

110.4 g total

Protein

28.2g

per serving

112.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Flour

for dusting

CondimentsSauces

tsp

Baby Capers

drained

tbsp

White Wine Vinegar

Dairy

Butter

for frying

Fruits

0.5

piece

Lemon

juice only

piece

Orange

peeled, segmented, juice reserved

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

bunch

Dill

freshly chopped

OilsFats

tbsp

Olive Oil

for potatoes

tbsp

Olive Oil

for dressing

Seafood

piece

John Dory

fillets

piece

Salted Anchovies

cut in half lengthways

Vegetables

400

New Potatoes

cut into 2.5cm slices and parboiled

piece

Fennel Bulb

thinly sliced

tsp

Caperberries

for garnish

Method

Cook potatoes on a hot griddle pan for 4 minutes per side until golden.

Season flour and coat the John Dory fillets thoroughly.

Fry fish in butter for 3 minutes per side and baste with lemon juice.

Whisk orange juice, oil, vinegar, and remaining dill to make salad dressing.

Serve fish with potatoes and salad, garnished with anchovies and caper berries.

Toss parboiled potatoes with olive oil and seasoning in a bowl.

Toss drained fennel, orange segments, capers, and some dill in a bowl.