INGREDIENTS
6 x 180g John Dory fillets, skin on
Salt flakes and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 lemon, juiced
METHOD
Make Orange, Parsley & Date Salad: combine all ingredients, including the reserved orange juice. Season fillets well on both sides with salt and pepper.
Heat a frying pan over high heat and add olive oil. Place fillets in pan, skin-side down, and cook for 2-3 minutes until the skin is well browned and the flesh is almost cooked through. Turn, add a good squeeze of lemon juice, cook for a further minute then remove from pan.
Serve with salad on the side.
