Pan-Fried John Dory & Brown Butter Sauce for Dinner
with Burnt Basque Cheesecake for Dessert
- Milk
- Almond
- Fish
- Eggs
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Traces of Cashew
- Traces of Pistachio
- Almond
- Traces of Walnut
There’s treasure to be found in the ocean and we’ve brought some up from the deep just for you. Plate up these dory fish fillets with a parsley butter sauce that can be soaked up in the Parmesan potato mash. Tonight is a luxurious dinner that everyone will be falling in love with. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
2
potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
½ bunch
baby broccoli
1 packet
roasted almonds
(Contains: Almond; )
½
lemon
2 clove
garlic
1 packet
parsley
1 packet
Baby Leaves
1 packet
John Dory Fillets
(Contains: Fish; )
pinch
chilli flakes
½ packet
caster sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Cashew, Pistachio, Almond, Walnut)
2 packet
cream cheese
(Contains: Milk; )
1 packet
cornflour
1 packet
Passionfruit Lemon Sauce
(Contains: Milk, Eggs; )
Not included in your delivery
olive oil
20 g
butter (for the mash)
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
40 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add grated Parmesan cheese, butter (for the mash) and the milk. Season with salt and pepper. Mash until smooth. Cover to keep warm.
• Meanwhile, halve any thicker stalks of baby broccoli lengthways (see ingredients). Roughly chop roasted almonds. • Zest lemon to get a good pinch, then slice into wedges. • Finely chop garlic and parsley.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add baby leaves and stir until wilted. Season to taste, then transfer to a bowl and cover to keep warm.
• Discard any liquid from John dory fillet packaging. Slice fish in half crossways to get 1 piece per person. Season fish on both sides. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook fish on one side, until just cooked through, 2-3 minutes.
• Flip the fish, then add butter(for the sauce), garlic and parsley to the pan. Cook until butter is beginning to brown and fish is cooked through, 2-3 minutes. • Remove pan from the heat, then add lemon zest, a squeeze of lemon juice and a pinch of chilli flakes (if using). • Season with pepper and gently turn fish to coat.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Divide Parmesan mash between plates. • Top with greens and pan-fried John dory. • Spoon over herby brown butter sauce and garnish with almonds. • Serve with any remaining lemon wedges. Enjoy!
