John Dory RougeJune 20, 2014 • By Great Chefs
John Dory Rouge
By Great Chefs June 20, 2014
Pan-fried John Dory fillets are served mounded with a mixture of tomatoes, zucchini, capers, and black olives. The chef serves four very small fillets per serving; here we have adapted to using two more average sized fillets per serving. Adjust according to what you find at the market. Other firm, white-fleshed fish may be substituted for John Dory, which is also called St.-Pierre (St. Peter’s fish).
- Tomato Sauce
- Olive Oil - 3 tablespoons
- Garlic Cloves - 4, minced
- Tomatoes - 8, peeled, seeded, and cut in 1/4-inch dice
- Zucchini - 2 medium, seeded and cut in 1/4-inch dice
- Tomato paste - 2 tablespoons, prepared
- Whole Capers - 1 cup
- Black Olives - 1-1/2 cups, large, chopped
- Thyme - 1/2 sprig, stemmed
- Salt to taste
- Potato Discs
- Potatoes - 4 large, boiled
- Olive Oil - 1 tablespoon
- Unsalted Butter - 1 tablespoon
- Salt to taste
- John Dory (St.-Pierre) fillets - 8, small (alt. other firm, white-fleshed fish)
- Salt and freshly ground pepper
- Unsalted Butter - 1/4 cup (1/2 stick)
- Parsley - 2 sprigs, minced
To make the tomato sauce: Combine the oil, minced garlic, and tomatoes in a medium skillet over medium-high heat. Cook 2 to 3 minutes, until the tomatoes begin to soften. Reduce the heat to medium. Season with pepper and continue to cook, stirring, for another minute. Add the zucchini and cook, stirring occasionally, for 2 minutes. Add the tomato paste, capers, and olives; season to taste with thyme and salt. Cook 3 more minutes; remove from heat and keep warm.
To prepare the potatoes: Slip the skins off the potatoes and slice the potatoes into thin discs. You will need a total of 24 discs. Heat the olive oil and butter in a large skillet over medium-high heat and add the potato slices in a single layer. Season with salt. Cook 2 to 3 minutes, until lightly browned; turn and cook another 1 to 2 minutes on the other side. Drain on paper towels.
To prepare the fish: Season the fillets on both sides with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat and add the fish, skin-side down. Cook until golden, about 2 minutes. Turn and cook another 1 to 2 minutes on the other side, until the fish is opaque throughout and a light golden brown color. Remove with tongs and drain on paper towels.
To serve: Overlap two fillets on each plate (see note, above). Mound tomato sauce over the fish. Space three stacks of two potato discs evenly around the fish. Sprinkle the dish with minced parsley.