Pan-Seared John Dory & Sesame Veggies

• Meanwhile, halve any thicker stalks of baby 
broccoli lengthways.
• Slice carrot into half-moons. 
• Cut lemon into wedges.
• Heat a large frying pan over medium-high heat. 
Toast slivered almonds, tossing, until golden, 
2-3 minutes. Transfer to a plate.

• Return the frying pan to medium-high heat with 
a drizzle of olive oil. Cook baby broccoli and 
carrot until tender, 4-5 minutes.
• Add mixed sesame seeds and cook, tossing, 
until golden, 2-3 minutes.
• Add the sesame oil and a good squeeze of 
lemon juice. Season to taste with salt and 
pepper, transfer to a bowl and cover to 
keep warm. 

• Meanwhile, discard any liquid from John dory 
fillet packaging. Slice fish in half crossways to 
get 1 piece per person.
• Wipe out the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
Season fish on both sides with salt and pepper.
• When oil is hot, cook fish in batches until just 
cooked through, 5-6 minutes each side. Transfer 
to a paper towel-lined plate.
TIP: White fish is cooked through when the centre 
turns from translucent to white.
TIP: Add extra oil between batches if needed so the 
fish doesn't stick to the pan.

• Return the frying pan to medium heat with a 
drizzle of olive oil. Cook ginger & lemongrass 
paste until fragrant, 1 minute.
• Add coconut milk, soy sauce mix, the brown 
sugar and a pinch of chilli flakes (if using). 
Cook until slightly thickened, 3-4 minutes.
• Return the fish to the pan and gently turn to 
coat. Season to taste.
TIP: Cover the pan with a lid if the paste starts to 
spatter!