I love this recipe, beautifully simple but fantastically tasty, great for a supper or dinner party, there's a bit of faff with the potatoes, but it's well worth the effort
This recipe will serve 4 people
SHOPPING LIST
4 John Dory Fillets about 150g each
50g of butter
A couple of garlic cloves finely chopped
A good splash of olive oil
A half handful of fresh chopped rosemary and thyme in equal amounts
FOR THE POTATOES
500ml of chicken stock (buy it! I'm not going to tell anyone)
100g of butter
4 shallots, peeled, cut in half and thinly sliced
4 bay leaves
8 cloves of garlic thinly sliced
A half handful of fresh chopped thyme
500g of charlotte potatoes cut into thin slices
METHOD
Put the chopped rosemary and thyme into a bowl and add a good splash of olive oil, about 50ml
Mix well and add the John Dory fillets and leave to marinate for about an hour
Put the chicken stock into a pan and simmer until reduced by 2/3
Sauté the shallots in a pan with some butter, add the garlic, thyme and bay leaves
Season and cook until the shallots are soft but no colour
Allow the shallots to cool a little
Now grease an ovenproof dish with some butter
Arrange a layer of the sliced potatoes on the bottom and top with a layer of the shallots
Repeat this process 3 times
Dot the top with some more butter, pour in the reduced stock, cover with tin foil
Bake in a preheated oven 180c for about 15 minutes
Now remove the potatoes from the oven, remove the foil, place your marinated John Dory fillets on top of the potatoes and place back in the oven for 10 minutes
Remove from the oven and place in the centre of the table, divide between warm plates and enjoy
This is absolutely fantastic, I love it, just brilliant flavours cooked simply