John Dory with Tomato Salsa
1 tbsp olive oil
½ medium red onion, finely diced
2 cloves garlic, finely grated
12 dried tomatoes* (½ cup, diced finely)
2 tbsp capers, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
4 tbsp virgin olive oil
Sea salt & freshly cracked pepper
2 john dory fillets
2 zucchini sliced 5mm lengthways
8 continental beans
6 x 5mm slices butternut pumpkin
1 red chili, cut lengthways and deseeded
Lemon wedges, to serve
For the salsa, heat the olive oil in a pan over low heat and gently fry the onion and garlic until soft. Pour this, along with the juices, into a bowl and add the diced tomato, capers, parsley and 4 tablespoons of extra virgin olive oil. Season with salt and pepper, mix well and set aside.
Heat a grill and brush or spray the vegetables slices with oil before cooking on both sides. Season and set aside.
Pan-fry the fish fillets in a little oil, skin-side down, for about 1 minute. Depending how thick they are, it may take less time or it may take more. Turn the fillets over and cook the other side for about 1 minute. Season well.
Pan-fry the lemon, cut side down, until caramelized. Arrange the fish, vegetables and salsa any way you wish. Serve immediately.
* Use dried tomatoes that are not brined or stored in oil