John dory with clams, courgettes, white beans and basil
One of the finest in the sea, John Dory is a handsome fish. If you cannot find big enough specimens, this recipe would work just as well with a whole sea bass or turbot. Roasting a fish like this with white wine and clams results in delectable, deeply savoury juices.
'Here's a feast with a Southern French slant to celebrate the end of spring and beginning of summer,' says chef Alex Jackson of Leila's Shop in Shoreditch, E2. It starts with carefully chosen crudités with a punchy anchovy dip, then a simple asparagus tart with seasoned ricotta and Parmesan. Next, a grand aïoli is the most convivial of dishes, centred round a sauce fiery with garlic and heady with olive oil. The main feature is a whole roast John Dory, jumbled with clams, courgettes, more garlic and sweet basil, along with white wine, shellfish and olive oil to create ambrosial roasting juices. To finish, there is a set cream with poached cherries, their crimson liquor spiked with pastis.'
John dory with clams, courgettes, white beans and basil
Recipe information
Yield
6
Ingredients
Preparation
Step 1
Heat the oven to 230°C/fan oven 210°C/mark 8. Trim the spines from the fish with scissors and season the fish with salt.
Step 2
Cut the courgettes into 5mm-thick discs and tear the tomatoes with your hands into small pieces. Put the courgettes and tomatoes into a bowl and dress with 2tbsp of the olive oil and some salt.
Step 3
Oil the bottom of a large roasting dish, scatter in half of the courgettes and the tomatoes, then place the fish on top. Arrange the rest of the courgettes and tomatoes around the fish. Throw in the cloves of garlic, sprinkle over the fennel seeds and chilli flakes, pour the white wine into the dish and drizzle the whole lot liberally with 2 tbsp of olive oil.
Step 4
Transfer to the oven and roast for about 15-20 minutes, adding the clams to the dish after 10 minutes. (If you are roasting one. 2kg John Dory, it will take a little longer to cook.) Roast until the clams are open and the fish is cooked. To check, push a thin skewer through the flesh where it is thickest and, if it slides through easily, the fish is done. If the fish is done but the clams have not opened, remove the fish to a plate to rest and return the tray to the oven. Discard any clams that stubbornly refuse to open.
Step 5
While the fish is cooking, put the beans into a pan. Cover them with water and 1 tbsp olive oil. Simmer for 10 minutes or so, then season with salt and add red wine vinegar to taste. Keep warm.
Step 6
To finish, baste the fish with the juices in the tray. Tear the basil and scatter over the fish. Serve hot in the roasting dish - John Dory is easy to fillet once cooked - and make sure everyone gets their share of clams, courgettes, beans and the delicious juices.
