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It doesn’t come much simpler than this: a beautiful piece of pan-fried fish with a sweet little tumble of orange, dates, parsley and onion. So simple, but so tasty … the salad can be made a few hours ahead and the fish only takes minutes to cook just before serving.
Ingredients:
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
Method:
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, add a good squeeze of lemon juice, cook for a further minute then remove from pan.
Serve with salad on the side.
Alternative species: Leatherjacket, Morwong, Redfish, Snapper or any of the Bream or Dory species.