John Dory fillet with fennel, orange and herb salad

Ingredients

• 6 John Dory fillets, skin on (200 g per portion)

Red pesto

• 200 ml olive oil (for sautéing)
• 100 g cherry tomatoes
• 3 garlic cloves
• 1 bay leaf
• 3 roasted red capsicums, peeled, deseeded, roughly chopped

Fennel salad

• 2 fennels, finely shaved
• 4 blood oranges, peeled, zested
• fresh chopped capers
• fresh dill, washed
• fresh mint, washed
• olive oil

Instructions

To make the red pesto, heat the oil in a frypan over low-medium heat. Add the cherry tomatoes, garlic and bay leaf, and cook for 3 minutes. Add the capsicum and cook for a further 10 minutes.

Remove the bay leaf and blend the mixture until a smooth pesto forms.

In a bowl, combine the fennel, blood orange zest, capers, dill and mint. Season with salt and pepper. Drizzle with olive oil.

Heat 2 tbsp of oil in a frypan over high heat. Cook the fish, skin-side down, for 2 minutes each side or until cooked through.

Squeeze lemon juice over the fish. Transfer to a plate. Serve with the fennel salad and red pesto. Drizzle with a little extra virgin olive oil.