Whole Roasted John Dory with Herb and Citrus Crumb

Whole Roasted John Dory with Herb and Citrus Crumb

Prep
15
Cooking time
30
Serves
2

Method

  1. Preheat oven to 180C.
  2. For the John Dory, line a tray with a large sheet of foil and top with a sheet of baking paper. Place fish on top and cover with remaining ingredients. Enclose fish tightly then bake until cooked through, about 25-30 minutes. Remove from the oven and set aside.
  3. For the Citrus Beurre Blanc, place all ingredients, except butter, into a small saucepan over medium heat. Simmer until the liquid has reduced by two thirds.
  4. Remove from the heat. Using a stick blender, blend in the butter gradually until combined. Season to taste. Set aside.
  5. For the Flatbread, combine the ingredients with ½ cup water in a small bowl and mix until a soft dough is formed.
  6. Divide into 2 portions and roll out on a floured bench until 5mm thick.
  7. Place onto a baking tray and bake until slightly golden and cooked through. Remove from the oven and set aside to cool.
  8. For the Herb and Citrus Crumb, break the Flatbread into shards and place into a food processor. Pulse to a fine crumb and set aside.
  9. Place the butter into a medium saucepan over low heat. When melted, add the crumbs and cook until golden and crispy. Remove from the heat.
  10. Transfer to a medium bowl and add the remaining ingredients. Mix until combined and set aside.
  11. For the Crispy Sage Leaves, place butter into a small saucepan and melt over medium heat. Add the sage leaves and cook until crispy and dark green. Remove from the pan and set aside on paper towel.
  12. To serve, place John Dory onto a serving plate. Top with Herb and Citrus Crumb, Crispy Sage Leaves, dill and serve with the Citrus Beurre Blanc on the side.

Ingredients Chevron Icon

John Dory

1 whole John Dory, skinned, trimmed, head removed

zest 1 lemon

20ml Cobram Estate Extra Virgin Olive Oil

salt and pepper

Citrus Beurre Blanc

juice 1 grapefruit

juice 1 orange

juice and zest 1 lemon

2 tbsp white vinegar

2 sprigs dill

½ tsp salt

½ tsp sugar

ground pepper

150g cold butter, cubed

Flatbread

1 cup self raising flour, plus extra to dust

25g melted butter

pinch salt

pinch sugar

Herb and Citrus Crumb

1 Flatbread

50g butter

2 tsp Buddha hand zest

1 tbsp finely chopped continental parsley leaves

1 tbsp finely chopped basil leaves

1 tsp salt

Crispy Sage Leaves

75g butter

20 sage leaves

dill leaves, to garnish

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