John Dory with Salsa Verde and Caponata

By Adam Mead - Former Head Chef, Locale Restaurant
Feature recipe for November 2015

Serves 4

Salsa Verde
½ bunch parsley
½ bunch basil
1 clove garlic, finely diced
30g baby capers
1 tsp Dijon mustard
1 tbsp lemon juice
70ml olive oil

For the Salsa Verde, combine all the ingredients in a food processor and blend until smooth.

1 red capsicum, seeds removed and diced
1 yellow capsicum, seeds removed and diced
1 medium zucchini, diced
1 small to medium eggplant, diced
½ red onion, diced
1 clove garlic, finely diced
½ bunch parsley
20g toasted pine nuts
10g dried currants
150ml olive oil
40ml sherry vinegar
30g raw sugar
5g salt

Over a very high heat, quickly shallow fry the capsicum, eggplant and zucchini in batches, before they lose colour and texture. Drain off in a colander. Sweat the onion and garlic in a small amount of olive oil over medium heat. Return the rest of the vegetables to the pan and bring back to the heat. Add the toasted pine nuts and dried currants, season with the sherry vinegar, salt and sugar.

John Dory
800g John Dory fillets
cooking oil

Heat a pan large enough to hold the fish. Season the fish on the flesh side. Add a small amount of oil to the pan and cook fish over a medium heat, skin side down, for 5 to 10 minutes. After a few minutes the flesh will start to turn white on the sides. Turn the fillets over and finish the cooking process. Finish with a squeeze of lemon juice and serve with the warmed caponata and salsa verde.

Enjoy with Este Vintage Cuvée - Creamy mouthfeel, but still vibrant and youthful, biscuity, textural and balanced.


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