ROASTED WHOLE JOHN DORY WITH SQUID INK TUILE AND CHARRED TOMATOES

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Ingredients

For the Roasted John Dory & Vegetables:

• 1 Whole John Dory (also known as St. Peter’s fish), approximately 800g–1kg, scaled and gutted (ask your fishmonger to leave the head and fins on)

• 3 Tbsp Olive oil (plus more for drizzling)

• 2 Large sprigs fresh rosemary

• 4–5 Sprigs fresh thyme

• 2 Cloves garlic, smashed (skin on)

• 1/2 Lemon (sliced)

• Fine sea salt and freshly ground white pepper

• 300g New potatoes (small, waxy)

• 300g Root vegetables (e.g., carrots, parsnips, celeriac), peeled and cut into uniform pieces

• 200g Heirloom cherry tomatoes on the vine

• A selection of delicate micro-greens and small edible flowers (for garnish)

For the Herb Oil (vibrant green droplets):

• 1 Cup (packed) fresh soft herbs (e.g., parsley, basil, dill, chives)

• 1/2 Cup neutral oil (e.g., grapeseed, light olive oil)

• Pinch of salt

For the Squid Ink Net (Tuile):

• 20g All-purpose flour

• 60g Neutral oil

• 60g Water

• 1 Tsp Squid ink (or sepia ink)

• Pinch of salt

Instructions

1. The Green Elements (Color Lock)

To lock in the vibrant green color for the herb oil:

1. Blanch: Quickly blanch the fresh herbs in boiling water for exactly 15–20 seconds.

2. Ice Bath: Immediately plunge them into a large bowl of ice water. This preserves the chlorophyll. Squeeze the excess water out.

3. Blend: Place the squeezed herbs and the neutral oil in a high-speed blender. Blend until completely smooth and bright green.

4. Strain: Pour the oil through a fine sieve or cheesecloth into a clean bottle. Set aside.

2. Sauté the Aromatics

Start with the base layer of the dish:

1. Roast the Vegetables: Preheat your oven to 200°C (400°F). Toss the new potatoes and root vegetables with olive oil, salt, and pepper. Arrange them on a baking tray with the smashed garlic. Roast for 20–25 minutes, or until just starting to soften.

2. Prepare the Fish: While the vegetables roast, prepare the John Dory. Ensure it is very dry. Season generously inside and out with salt and white pepper. Stuff the cavity with lemon slices and half of the rosemary and thyme. Brush the exterior skin with olive oil.

3. Combine & Roast: Carefully move the partially roasted vegetables to the sides of the tray to create a central space. Lay the prepared whole fish in the center. Interweave the remaining rosemary and thyme sprigs around the fish and add the cherry tomatoes. Drizzle a little more oil over everything.

4. Final Roast: Return the tray to the oven and roast for another 15–20 minutes, or until the fish is cooked through and the skin is golden (the flesh should be white and opaque).