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John Dory Fish & Basil Pesto Potatoes with Feta & Sautéed Greens

There’s no need to wait in line for the perfect piece of dory, fresh off the boat because you can serve it up right now, seared and blushing with a side of potatoes sprinkled in feta for a touch of salty creaminess. Add a drizzle of basil pesto because every fish needs a kiss from fresh herbs - that’s why it’s blushing pink!

View recipe source
winter-date-night
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 2 potatoes
  • 1 packet basil pesto
  • 1 bag baby broccoli
  • 1 bag green beans
  • 20 gr butter
  • 0.5 packets cow's milk feta
  • 1 packet john dory fillets
  • 1 sachet aussie spice blend
  • 1 olive oil
  • 4 potatoes
  • 1 packet basil pesto
  • 1 bag baby broccoli
  • 1 bag green beans
  • 40 gr butter
  • 1 packet cow's milk feta
  • 2 packets john dory fillets
  • 1 sachet aussie spice blend

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut potato into bite-sized chunks.
    • Place potato on a lined oven tray. Drizzle with
    olive oil, season with salt and toss to coat.
    Spread out evenly, then roast until tender,
    20-25 minutes.
    • Add basil pesto to the tray and toss to combine.
  2. • Meanwhile, halve any thick stalks of baby
    broccoli lengthways. Trim green beans.
  3. • Discard any liquid from John dory fillet
    packaging. Slice fish in half crossways to get
    1 fillet per person.
    • In a large bowl, combine fish fillets, Aussie
    spice blend, a drizzle of olive oil and a pinch of
    salt and pepper.
  4. • In a large frying pan, heat a drizzle of olive oil
    over medium-high heat. Cook baby broccoli and
    green beans, tossing, until tender, 4-5 minutes.
    • Season to taste, then transfer to a bowl and
    cover to keep warm.
  5. • Return frying pan to medium-high heat with a
    drizzle of olive oil.
    • When oil is hot, cook fish in batches until just
    cooked through, 5-6 minutes each side.
    • In the last minute of cook time, add the butter
    and allow to melt.
    TIP: The fish is cooked through when the centre
    turns from translucent to white.
    TIP: Add extra oil between batches if needed so the
    fish doesn't stick to the pan.
  6. • Divide pesto potatoes, sautéed greens and John
    dory between plates.
    • Crumble over feta (see ingredients) to serve.
    Enjoy!