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Pan-fried John Dory with parsley, garlic and pine nuts

Neil Perry
Neil Perry

Autumn is the best time to use nuts in cooking. John Dory is a fabulous, flavoursome fish suited to pan-frying - but feel free to replace the John Dory with any white-fleshed fish you like and be liberal with the pine nuts!

John Dory or any firm, white-fleshed fish is suitable for this simple, Autumn dish.
John Dory or any firm, white-fleshed fish is suitable for this simple, Autumn dish. Photo: William Meppem


2 slices day-old white sourdough bread

2 tsp thyme leaves, chopped

6 tbsp extra virgin olive oil

sea salt and freshly ground pepper

3 tbsp flat leaf parsley, chopped

1 garlic clove, peeled, very finely chopped

4 Ortiz anchovy fillets, chopped

3 tbsp pine nuts, toasted

4 x 200g John Dory fillets

1/2 cup plain flour

1/2 cup dry white wine


PREHEAT OVEN to 180°C. Cut bread into small dice and place in a bowl with chopped thyme and 1 tbsp of oil. Mix well, season with salt and pepper and place on roasting tray. Toast until golden brown and crisp, tossing often to prevent burning. Remove from oven.

MIX PARSLEY, garlic, anchovies and pine nuts together with 1 tbsp of oil. Set aside

SEASON THE FISH with salt and pepper and lightly dust with flour. Heat the remaining oil on a high heat in a frying pan with a tight-fitting lid. Add the fillets to the pan and fry for about 30 seconds on each side, until lightly golden. Add the wine, then about 1/2 cup water. Add the herb and pine nut mixture, cover with lid and simmer gently for a minute to infuse flavours.

PLATE FILLETS, spoon over sauce and finish with the crispy bread cubes.


Photography: William Meppem, Jennifer Soo; Styling: Hannah Meppem; Food preparation: Nick Banbury

Main ingredient:
Fish, Bread, Nuts
Main-course, Dinner
Midweek dinner

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