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Peter Gilmore's incredible roasted John Dory

Name: Peter Gilmore's incredible roasted John Dory
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 100ml extra virgin olive oil; 6 x 400g John Dory (cleaned, heads removed); 200g baby spinach leaves; Micro basil or parsley (optional), to serve; 165g unsalted butter, softened; 10g dried shiitake mushrooms, finely chopped; 1 1/2 tbs sesame seeds; 3 tsp fish sauce; Finely grated zest of 1 lemon; 1 1/2 nori sheets, finely chopped

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20m

25m

Roasted John Dory with baby spinach and umami butter

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by Peter Gilmore

Executive chef, Quay restaurant

Feb 01, 2018

"Cooking John Dory on the bone changes it completely - it becomes so juicy and flavoursome." Peter Gilmore

100ml extra virgin olive oil
6 x 400g John Dory (cleaned, heads removed)
200g baby spinach leaves
Micro basil or parsley (optional), to serve

Umami butter

165g unsalted butter, softened
10g dried shiitake mushrooms, finely chopped
1 1/2 tbs sesame seeds
3 tsp fish sauce
Finely grated zest of 1 lemon
1 1/2 nori sheets, finely chopped

Method

1.

Preheat oven to 220°C. For the umami butter, combine all the ingredients together in a bowl. Set aside.
2.

Heat 1 tbs oil in a large frypan over medium-high heat. In 3 batches, cook fish for 2 minutes each side or until golden. Repeat with remaining oil and fish. Transfer fish to two baking paper-lined baking trays, then roast for 6-7 minutes until just cooked through. Remove from oven. Rest, loosely covered with foil, for 5 minutes.
3.

Meanwhile, melt umami butter in a small saucepan over medium heat. Set aside.
4.

Heat remaining 2 tbs oil in a large frypan over medium-high heat. Add spinach and cook for 2-3 minutes until wilted. Season.
5.

Divide fish among warm serving plates and top with wilted baby spinach. Spoon over umami butter and garnish with micro basil, if using.