Pan-Fried John Dory & Brown Butter Sauce
with Parmesan Mash, Asparagus & Almonds
Take buttery John Dory one step further by cooking it in an irresistible brown butter and herb sauce. While we’d argue it’s just as good on its own, we’ve decided to pair it with tender stems of asparagus and baby spinach as well as a cheesy mash and almonds for crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Roasted almonds
(Contains: Almond; )
300 g
John Dory Fillets
(Contains: Fish; )
1 packet
Baby Spinach Leaves
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Asparagus
2
Garlic
1
Lemon
1 sachet
Chilli Flakes
1 sachet
Thyme
Not included in your delivery
1 drizzle
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, the butter
(for the mash) and milk. Season to taste with
salt and pepper. Mash until smooth. Cover to
keep warm.
• Meanwhile, trim ends of asparagus.
• Roughly chop roasted almonds.
• Zest lemon to get a good pinch, then slice into
wedges.
• Finely chop garlic.
• Pick and finely chop thyme leaves.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook asparagus until
tender, 5-6 minutes. Add a dash of water to the
pan to help asparagus cook.
• Add baby spinach 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 the 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 the butter (for the
sauce), garlic and thyme to the pan. Cook until
butter is beginning to brown and fish is cooked
through, 2-3 minutes.
• Remove pan from 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 brown butter sauce and garnish
with almonds.
• Serve with any remaining lemon wedges. Enjoy!
