Ingredients

• 4 large John Dory fillets
• salt and freshly ground black pepper
• 50g/2oz plain flour
• 1 tbsp olive oil
• 4 tbsp extra virgin olive oil
• 2 large shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 2 tomatoes
• seeds removed
• chopped
• 110g/4oz cooked brown shrimps
• peeled
• 3 tbsp finely chopped fresh tarragon
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 3 tbsp rapeseed oil
• 250g/9oz potatoes
• peeled and finely chopped
• salt
• 2 tbsp chopped fresh flatleaf parsley

Directions

• Season the John Dory fillets with salt and freshly ground black pepper
• then dredge the fillets in the flour on each side.
• Heat the oil a frying pan until hot. Add the fish
• skin-side down and cook on each side for 1-2 minutes
• until just cooked through. Remove from the pan and set aside to rest in a warm place.
• For the shrimp sauce vierge
• heat the olive oil in a separate frying pan over a very low heat. When the oil is warm (but not too hot)
• add the shallots and garlic and warm through for one minute.
• Add the tomatoes and shrimps and warm through for a further two minutes.
• Add the tarragon
• lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• For the sautéed potatoes
• heat a separate frying pan until hot then add the rapeseed oil and potatoes. Sauté for 5-6 minutes
• until golden brown all over and tender. Remove with a slotted spoon and drain the potatoes onto kitchen paper. Season
• to taste
• with salt and sprinkle with the parsley.
• To serve
• place the John Dory onto the centre of the plate
• then spoon over the shrimp sauce vierge. Place a spoonful of the sautéed potatoes alongside.