6 x 180g John Dory fillets, skin on
Salt flakes and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 lemon, juiced

Orange, Parsley & Date Salad
2 cups flat-leaf parsley leaves, roughly chopped
2 oranges, segmented, juice reserved
100g pitted Ligurian olives
1 small red onion, quartered and finely sliced
1 cup dates, pitted and sliced into slivers 
⅓ cup extra virgin olive oil
1 tablespoon lemon juice
Salt flakes and freshly ground black pepper, to taste

Make Orange, Parsley & Date Salad: combine all ingredients, including the reserved orange juice.

Season fillets well on both sides with salt and pepper.

Heat a frying pan over high heat and add olive oil. Place fillets in pan skin-side down and cook for 2-3 minutes until the skin is well browned and the flesh is almost cooked through. Turn the fillets, add a good squeeze of lemon juice, cook for a further minute then remove from pan.

Serve with salad on the side.