Nothing beats fresh fish and this john dory dish is an absolute gem. Borne out of lockdown and the inability to head to the fish markets, we ordered a box from Sanford and Sons. We ordered a variety of fresh fillets – tuna, kingfish amongst many; and stocked up our freezer. John Dory is always a lovely treat and we got a few fillets for a special lunch date at home. In normal times, we adore heading to the Auckland Fish Markets for a family lunch. The fresh box was a lovely way to help support a favourite institution while also getting some top notch produce!
In New Zealand we are blessed to have some of the best seafood or kaimoana in the world. As an island nation, it is important to respect the ocean. For me this means ensuring my family is responsible in the way we consume fish and seafood. We eat seasonally, sustainably and with the utmost respect. I always think fish is best when treated simply. Especially john dory – it’s a delicate fish that has a divine flavour so needs only a little accompaniment.
The orange saffron sauce is subtle in flavour, allowing the john dory to shine through. It adds an elegant touch to essentially a simple dish. With saffron, a little goes a long way. I buy Equagolds Iranian saffron as it has a gorgeous depth of flavour. Initially expensive, I find it lasts a long time in the cupboard. While lemons are traditional to accompany fish, I find the sweetness of the orange helps bring out the sweetness in the john dory. Blood orange would also be a lovely touch if you can find them.
Gurnard or sea bass are lovely alternatives if you can’t find john dory. This dish relies on a delicate white fish with a sweet flavour. I’ve made this sauce for gurnard before and it is absolutely beautiful.
Ingredients
- 1 tbsp olive oil
- 1 clove garlic, minced
- 200ml vegetable stock
- 150ml dry vermouth
- 60ml cream
- 1 pinch saffron
- 1 orange, zested
- 4x john dory fillets
- 2 tsp butter
- New potatoes, roasted and lightly crushed to serve
- Watercress or microgreens to serve
Instructions
To make the sauce: Heat the olive oil over a medium heat and gently fry the garlic until it starts to turn translucent. Add the stock and dry vermouth. Bring to the boil, then simmer until reduced to two thirds. Stir through the cream and saffron, returning to a simmer to thicken a little more - this shouldn't take longer than a couple of minutes. Add the orange zest and then keep warm aside for later. Heat the butter in a small fry pan and gently fry the fish fillets.
Serve the fillets on top of new potatoes and micro greens with lashings of sauce over the top.
