Today I planned on making tuna since it was the latest special at my local Sydney Fish Market, however they had sold out! So I needed to decide on the spot something new which I could make at home, hopefully with the ingredients I had already purchased from the grocery. I quickly chose the John Dory because it sounded somewhat familiar, which upon reflection I think only sounded familiar from Dory in Finding Nemo 😉 Upon getting home I unwrapped the fish and discovered it has a false eye (pic at the end)- which protects it from enemies – and I think it was looking at me, wondering what was I going to to with it… I decided to use a recipe from a the Sydney Seafood School Cookbook by Lauren Murdoch. She used skate and witlof (a relation to belgian endive).
- 4 4ounce filets John Dory (alternative fish – halibut)
- vegetable oil
- 7 Tablespoons unsalted butter
- 7 Tablespoons baby capers, rinsed and dried
- 2 1/2 Tablespoons lemon juice
- 2 Tablespoons parsley
- salt flakes, ground pepper
Caramelized Baby Bok Choy
- 4 Tablespoons unsalted butter, chopped
- 3 Tablespoons caster sugar (fine sugar)
- 1/4 teaspoon salt flakes
- 3 baby bok choy, cut in half
- Place butter, sugar and salt in frying pan just big enough for the bok choy.
- Add bok choy, cut side down and water just so it cover half of the bok choy.
- Cover with a piece of baking paper and bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove paper and cook until water is evaporated and bok choy is browned. Keep warm.
- Dust John Dory with flour.
- Add oil to fry pan and cook the John Dory for 2 minutes per side.
- Remove from pan and keep warm.
- Add butter to the pan and heat until brown and foaming.
- Add capers and fry for 20 seconds, then add lemon juice, parsley.
- Salt and pepper to taste.
- Place bok choy then John Dory on plate and spoon over caper butter sauce.