John Dory With Stewed Peppers
20m prep 20m cook 40m ready
John Dory fillets are pan-seared until crispy and served with a rich stew of peppers, tomatoes, and sherry. This Mediterranean-inspired dish is quick and elegant.
Ingredients
- 100 ml olive oil
- 1 medium onion sliced into strips
- 1 green pepper deseeded and sliced into strips
- 1 red pepper deseeded and sliced into strips
- 1 yellow pepper deseeded and sliced into strips
- 4 tomatoes chopped
- 1 clove garlic crushed
- 1 tsp paprika
- 2 tbsp tomato purée (paste)
- 150 ml dry sherry
- 200 ml fish stock (bouillon)
- 4 John Dory fillets
- 2 tbsp flat-leaf parsley chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 118 mg
- Iron: 2.12 mg
- Magnesium: 46.4 mg
- Phosphorus: 148 mg
- Potassium: 871 mg
- Zinc: 1.05 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 100 ml olive oil
- 1 tsp paprika
- 2 tbsp tomato purée (paste)
- 150 ml dry sherry
- 200 ml fish stock (bouillon)
- 4 John Dory fillets
- sea salt
- freshly ground black pepper
Prepare
- 1 medium onion, sliced into strips
- 1 green pepper, deseeded and sliced into strips
- 1 red pepper, deseeded and sliced into strips
- 1 yellow pepper, deseeded and sliced into strips
- Chop 4 tomatoes
- Crush 1 clove garlic
- Chop 2 tbsp flat-leaf parsley
Let's Cook
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Step 1.
Heat most of the olive oil (reserve about 1 tablespoon) in a heavy saucepan over low-medium heat. Add the sliced onion and all three sliced peppers, and sweat until softened, about 5-7 minutes, stirring occasionally.
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Step 2.
Add the chopped tomatoes, crushed garlic, paprika, tomato purée, dry sherry, and fish stock to the saucepan. Stir to combine, then cover with a lid and cook slowly for about 15 minutes, until the sauce thickens and the vegetables are tender. Season with salt and pepper to taste.
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Step 3.
While the sauce simmers, heat the reserved tablespoon of olive oil in a frying pan over medium heat. Add the John Dory fillets, skin-side down, and fry for 2 minutes until the skin is golden and crispy.
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Step 4.
Carefully turn the fillets over and cook for a further 30 seconds, taking care not to overcook them. The fish should be just opaque and flake easily.
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Step 5.
Transfer the cooked fillets to the stewed pepper mixture, spooning some sauce over the top. Sprinkle with chopped parsley and serve immediately.
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