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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

Serves 2

Printable version

Original recipe

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