All Recipes

John Dory with Caponata and Dutch Cream Mash

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 200C.
  • For the Caponata, place half of the basil leaves and the remaining ingredients, except the red wine vinegar, into a roasting pan.
  • Place into the preheated oven and cook until tomatoes have softened and collapsed, about 35-40 minutes.
  • Remove from the oven and add the remaining basil leaves and the red wine vinegar. Stir gently to combine and season to taste with salt and pepper. Set aside.
  • For the Dutch Crème Mash, bring a large saucepan of salted water to the boil.
  • Thoroughly clean the potatoes and pierce several times with a fork. Place the whole potatoes into the water and cook for 40 minutes until tender.
  • Remove potatoes from water and allow to cool slightly. Peel off skins and discard.
  • Pass the potatoes through a potato ricer and then through a drum sieve using a pastry scraper to press through into a medium bowl.
  • Add the butter, milk and salt, to taste and stir until butter has melted and well combined. Set aside.
  • For the Basil and Lemon Oil, bring a small saucepan of water to the boil.
  • Blanch the basil leaves in boiling water for 10 seconds. Remove the leaves and place into a bowl of iced water.
  • Pat the basil leaves dry and place into a mini food processor. Add the oil and process until smooth.
  • Pour the basil oil into a sieve lined with muslin cloth. Set aside and allow the oil to strain through. Add the lemon zest and the juice from both cheeks of a lemon to the oil and stir through. Add the sugar and season with salt and pepper. Transfer to a serving jug.
  • For the Fried Capers, heat the oil in a small saucepan to 150C.
  • Pat the capers gently with paper towel and fry until crispy, about 2 minutes. Remove from oil and set aside on paper towel.
  • For the Fried Dory, place an extra large non-stick frypan over medium heat. Add the oil and butter to the pan. Season the fillets then place into the pan, skin side down, and cook until golden and crisp. Cook in batches if required, adding more oil and butter to the pan as needed. Flip the fillets over to finish cooking on the flesh side.
  • Remove from pan and place skin side up onto a warm plate.
  • To serve, spoon the Dutch Crème mash onto each plate in an oval shape. Top with the Caponata then lay the two Fried Dory fillets on top. Scatter with Fried Capers and fresh basil. Add a charred lemon cheek to each plate and serve with the Basil and Lemon Oil on the side.

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