Whole roast John Dory with potato and fennel dauphinoise and salsa verde
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 500g potatoes (such as King Edward or Maris Piper), peeled and cut into 2mm slices
- 1 bulb (about 300g) fennel, thinly sliced
- 4 cloves garlci, sliced
- 200ml whole milk
- 250ml double cream
- 1 whole (about 600-800g) John Dory, sharp spines removed
- 2 tbsp olive oil
- ½ lemon, sliced
SALSA VERDE
- 2 tsp capers, chopped
- 2 anchovy fillets in olive oil, drained and finely chopped
- ½ a small bunch flat-leaf parsley, finely chopped
- ½ clove garlic, finely chopped
- ½ lemon, zested and juiced
- 3 tbsp extra-virgin olive oil
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Layer the potatoes, fennel and garlic with lots of seasoning in a round 35cm baking dish or ovenproof frying pan. Mix together the milk and double cream, and pour over the dish. Bake for 50 minutes, covering with foil if it browns too quickly.
- STEP 2
Turn the oven up to 220C/fan 200C/gas 7. Put the fish on top of the dauphinoise, drizzle over the olive oil and season well. Put back into the oven for 30 minutes until the fish is cooked through (the flesh should come away from the bones easily).
- STEP 3
Mix together the salsa verde ingredients. Scatter the lemon slices over the fish and serve with the salsa verde.
