Tag Archives: John Dory

John Dory with Ginger & Lemon Butter Sauce

John Dory with Ginger & Lemon Butter Sauce

This is just a bit of a twist on the classic fish with lemon butter sauce – it’s quick, easy and perfect for summer eating.

I served it simply with crispy roasted potatoes – but fries or wedges are also delicious – and steamed green beans.

John Dory with Ginger & Lemon Butter Sauce

Use other fish such as flounder, sole, hake, hoki or snapper for this tasty fish dinner – as always with fish, chose what looks best on the day.

Serves 2

¼ cup plain flour
sea salt and freshly ground black pepper
2 John Dory fillets
olive oil
50g butter
2 tbsp fresh ginger
fresh chilli slices (optional)
2 tsp grated lemon zest
¼ cup lemon juice
2 tbsp chopped fresh coriander

1              Place flour and salt and black pepper to taste in a plastic bag and shake to combine. Add fish and shake to coat lightly with flour mixture.

2              Heat a frying pan over a high heat, add a little oil and swirl to coat base of pan. Add fish, skin side down and cook for 3-4 minutes each side or until flesh flakes when tested with a fork. Remove fish from pan, set aside and keep warm.

3              Add butter to pan, melt and heat until it bubbles, then cook for 2-3 minutes or until it turns a nut-brown colour. Reduce heat to low, stir in ginger, chilli slices and lemon zest and juice and heat for 30 seconds. Stir in coriander.

To serve: Spoon butter sauce over cooked fish fillets.

Where did the ingredients for this dish come from:
Tangaroa Seafoods – Napier; Coriander: JJ’s Organics – Napier; Lemons: Krismaw Gardens– Hastings; Chillies: Orcona – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, sea salt, black pepper, butter, ginger.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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