Pan-Fried John Dory with Shrimp Sauce Vierge and Sautéed Potatoes

Pan-fried John Dory fillets served with a warm shrimp and tomato sauce vierge alongside golden sautéed potatoes.

Fish Seafood Main Course John Dory Sauce Vierge

Estimated Nutrition

Calories

510.7

kcal / serving

2042.8 kcal total

Carbs

20.9g

per serving

83.5 g total

Fat

34.6g

per serving

138.2 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

Plain Flour

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

clove

Garlic

finely chopped

tbsp

Tarragon

fresh, finely chopped

tbsp

Flat leaf Parsley

chopped, fresh

OilsFats

tbsp

Olive Oil

tbsp

Extra Virgin Olive Oil

tbsp

Rapeseed Oil

Seafood

piece

John Dory Fillets

large

110

Brown Shrimp

cooked and peeled

Vegetables

piece

Shallot

large, finely chopped

piece

Tomato

seeds removed, chopped

250

Potato

peeled and finely chopped

Method

Serve the fish topped with shrimp sauce and potatoes on the side.

Fry the fish skin-side down in hot oil for 2 minutes per side until cooked through.

Warm olive oil in a pan over low heat and soften the shallots and garlic for 1 minute.

Add the tomatoes and 110g of shrimps to the pan and warm for 2 minutes.

Stir in the tarragon and lemon juice then season to taste.

Season the fish fillets with salt and pepper then dredge both sides in flour.

Sauté 250g of chopped potatoes in rapeseed oil for 6 minutes until golden and tender.

Drain the potatoes on paper and season with salt and parsley.