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John Dory on a bed of

Crushed Olive Potatoes

& Tomato Concasse

(Serves 4)

Preparation time 30mins

Cooking time 15 minutes


You will need:

1 Sachet Fish and Veg Rub

4 John Dory fillets skin on / or any firm fish fillets

1 medium Onion chopped

6 Tomatoes chopped (peeled and seeded if you wish)

400g small Potatoes scrubbed and boiled

25g Green Olives roughly chopped

Olive Oil


Crush the potatoes with the back of a fork or potato crusher (not masher)

Add 3 tbs of olive oil and the chopped olives, mix and season.

Keep warm by replacing the lid. (Can be microwaved to reheat)


In a saucepan fry the onions until soft and light brown (not burnt)

Add 1 tsp of the Fish Rub and the chopped tomatoes, stir and heat (do not cook to a pulp)


Rub a little olive oil onto the skin of the fish and dust with a little fish rub.

Place skin side down in a hot frying pan and cook for 1 minute, turn over and fry for a further ½ - 1 minute (adjust cooking time for size of fillet). Remove from pan.

Pour the warm tomato concasse into the frying pan and stir to get all of the fish flavours.

Plate up the potatoes, place the fillet skin up on top and drizzle over the concasse.