Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Marinated John Dory fillets with socca
Serves 4 Starters and mains
Ingredients
- 4 x approx. 170g John Dory fillets
- 2tbsp extra virgin olive oil
- 6 sprigs oregano, leaves picked off and finely chopped
- 20g finely chopped fresh coriander leaves, plus extra leaves to serve
- 4 garlic cloves, finely grated
- 1⁄2tsp ground cumin
- 1⁄2tsp pul biber, plus extra for serving
- juice 1⁄2 lemon
- China Rose radish sprouts, to serve
For the socca
- 250g chickpea flour
- 2tbsp extra virgin olive oil, plus 4tbsp for serving
Method
To make the socca, put the chickpea flour in a bowl with 250ml of cold water and whisk together with the oil and 1tsp of sea salt flakes until smooth. Set aside in a cool place for 1 hour.
Spoon around 1⁄2tbsp of the oil over the fish, then lightly sprinkle over some sea salt flakes on the flesh side. Cut each one in half across at an angle. Mix the chopped herb leaves, garlic, cumin, pul biber and lemon juice together and spoon onto the flesh side of the fillets. Set aside on a foil-lined oven tray while you cook the socca.
Heat the grill to medium-to-high and set the rack 20cm down from the heat source. Put a heavy, 25cm-based frying pan over a high heat, add around 1tbsp of the oil for cooking and add the socca batter. Fry for 2 minutes until bubbles appear on the surface, then add the remaining oil for cooking. Place under the grill for around 2 minutes until crispy and slightly golden around the edges. Keep warm.
Grill the fish for around 3 minutes on the flesh side only. Move the grill rack closer to the heat and give it a further minute or so until fully cooked. Cut the socca into 4 pieces and serve the fish on top. Mix the whole coriander leaves with the China Rose sprouts and add to each serving in little heaps around the plate. Scatter with a little of the extra pul biber.
Advertisement