- 4 large John Dory fillets
- salt and freshly ground black pepper
- 50g/2oz plain flour
- 1 tbsp olive oil
- 4 tbsp extra virgin olive oil
- 2 large shallots, finely chopped
- 1 garlic clove, finely chopped
- 2 tomatoes, seeds removed, chopped
- 110g/4oz cooked brown shrimps, peeled
- 3 tbsp finely chopped fresh tarragon
- ½ lemon, juice only
- salt and freshly ground black pepper
- 3 tbsp rapeseed oil
- 250g/9oz potatoes, peeled and finely chopped
- salt
- 2 tbsp chopped fresh flatleaf parsley
- Season the John Dory fillets with salt and freshly ground black pepper, then dredge the fillets in the flour on each side.
- Heat the oil a frying pan until hot. Add the fish, skin-side down and cook on each side for 1-2 minutes, until just cooked through. Remove from the pan and set aside to rest in a warm place.
- For the shrimp sauce vierge, heat the olive oil in a separate frying pan over a very low heat. When the oil is warm (but not too hot), add the shallots and garlic and warm through for one minute.
- Add the tomatoes and shrimps and warm through for a further two minutes.
- Add the tarragon, lemon juice and season, to taste, with salt and freshly ground black pepper.
- For the sautéed potatoes, heat a separate frying pan until hot then add the rapeseed oil and potatoes. Sauté for 5-6 minutes, until golden brown all over and tender. Remove with a slotted spoon and drain the potatoes onto kitchen paper. Season, to taste, with salt and sprinkle with the parsley.
- To serve, place the John Dory onto the centre of the plate, then spoon over the shrimp sauce vierge. Place a spoonful of the sautéed potatoes alongside.