Whole roast John Dory with potato and fennel dauphinoise and salsa verde
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 500g potatoes (such as King Edward or Maris Piper)peeled and cut into 2mm slices
- 1 bulb (about 300g) fennelthinly sliced
- 4 cloves garlcisliced
- 200ml whole milk
- 250ml double cream
- 1 whole (about 600-800g) John Dorysharp spines removed
- 2 tbsp olive oil
- ½ lemonsliced
SALSA VERDE
- 2 tsp caperschopped
- 2 anchovy fillets in olive oildrained and finely chopped
- ½ a small bunch flat-leaf parsleyfinely chopped
- ½ clove garlicfinely chopped
- ½ lemonzested and juiced
- 3 tbsp extra-virgin olive oil
Nutrition:
- kcal1410
- fat102.9g
- saturates48.9g
- carbs52.9g
- sugars11.3g
- fibre10.3g
- protein62.8g
- salt1.2g
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.
