Paprika John Dory with Mediterranean-inspired vegetables
Wine match: The Landing Rosé 2016
Here Jackie shares an imaginative dish that she creates using locally caught fish, and fresh produce from The Landing’s gardens. To recreate, try your local markets for fresh produce – and remember to prepare Jackie’s delicious paprika-infused oil well in advance.
2 fresh John Dory fillets
1/2 medium red onion, diced
3 garlic cloves, chopped
4 black olives, pitted and roughly chopped
5 cherry tomatoes
Small sprig rosemary, chopped
Small bunch oregano freshly picked, chopped
1/2 medium red capsicum, cubed
1/2 medium yellow capsicum, cubed
2 medium courgettes, cubed
Small bunch Italian parsley, chopped
*Micro greens (if possible)
1/2 lemon zest and juice
1/2 cup Canola oil
1 Tablespoon smoked paprika
Three days earlier:
Mix together canola oil and smoked paprika in a jar, let the mixture infuse, then strain off the paprika after three days. Store in an airtight jar.
On the day:
Prepare and wash vegetables, cube the onion, capsicums and courgettes and toss in a pan with some good olive oil, for 3 minutes. Add garlic and olives, add whole cherry tomatoes, chopped oregano and rosemary, toss for 3-4 minutes. Add chopped parsley, lemon zest and a splash of lemon juice. Season with salt and pepper.
Dry fish fillets on paper towel. Heat pan on medium to high heat, season fish, pan fry in clarified butter till cooked and golden.
Serve your fish on top of the vegetables. Drizzle your paprika infused oil around the plate, top with micro greens and serve immediately.
* Micro greens are tiny vegetable or herb greens grown for their visual appearance and complex flavours and textures. They are larger than sprouts but smaller than baby salad greens.