Ingredients

• 1 litre/1¾ pint vegetable oil
• for deep-frying
• 6 large courgettes
• 500ml/18fl oz cold milk
• 500g/1lb 2oz plain flour
• seasoned with salt and pepper
• large pinch of fine salt
• extra virgin olive oil
• for frying
• 4 x John Dory fillets
• 1 garlic clove
• thinly sliced
• 1 large handful of mixed herbs (mint
• dill
• basil and sage)
• finely chopped
• 50ml/2fl oz fish stock
• 70ml/2½fl oz lemon juice
• 70ml/2½fl oz orange juice
• 1 small handful of pink and green peppercorns
• 1 small orange
• cut into slices (optional)
• flaky sea salt and ground black pepper

Directions

• For the zucchini shoestring fries
• add the oil to a deep-fat fryer and heat to 190C (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
• Meanwhile
• slice the courgettes lengthways using a mandoline to create 4mm thick strips.
• Carefully dredge the courgette strings in the milk and shake around in the seasoned flour to lightly coat.
• Lower the cougette fries into the deep-fat fryer and cook for 3 minutes or until light golden-brown. Remove using a slotted spoon and leave to drain on kitchen paper. Sprinkle with fine salt and keep warm until ready to serve.
• Meanwhile for the John Dory
• drizzle a generous glug of olive oil into a large shallow pan with a lid. Carefully add the John Dory fillets skin-side down with the garlic and a pinch of salt and pepper. Scatter the chopped herbs over the fish and place the pan over a medium heat. When the pan starts to sizzle
• add the stock
• lemon juice and orange juice and cover with a lid. After no more than 4 minutes
• remove the fillets and place on warm plates.
• Turn the heat up to high
• add the peppercorns and boil the juices until the volume of liquid starts to reduce (about 2 minutes). Take off the heat and pour the reduced juices onto the John Dory fillets. Garnish each fillet with a slice of orange
• if using
• and serve with the courgette fries alongside.
• To serve
• put the John Dory onto a serving plate and the fries on the side.