Roast Dory fillet with scallops and crushed potatoes

This is a good dish to keep you out of the kitchen with the emphasis on entertaining!

Roast dory fillet with scallops and crushed potatoes

• serves

  4

• cook

  1 hour

Ingredients

4 fillets of John Dory

12 pieces scallop meat

12 chat potatoes, boiled whole

100g black pitted olives

1 tablespoon basil, chopped (approximately 12 leaves)

50g eschallot, diced

100g natural yogurt

50g butter

Dressing

1 tablespoon extra-virgin olive oil

1 tablespoon tarragon, chopped

100g semi-dried tomatoes, roughly chopped

100g French beans, blanched for 3 minutes and refreshed and diagonally sliced

100g baby spinach

salt and pepper, to taste

Instructions

For the dressing, mix tarragon, tomatoes, green beans with extra-virgin olive oil and season with salt and pepper

In a saucepan, add butter eschallots and potatoes and warm through on low heat. Add natural yogurt and crush with a fork. Finish with basil, olives and seasoning. Set aside and keep warm.

Blanch spinach for 30 seconds, strain and pat dry.

Heat a large fry pan, add the seasoned fish fillets and cook skin side down for 2 minutes. Add scallop meat and cook for another 2 minutes. Turn the fish over and take off heat.

To assemble, split the potato onto 4 plates. Place spinach on top of potato. Place a piece of fish with 3 scallops on top. Drizzle with dressing to finish.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.