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Mediterranean John Dory & Pesto Roast Veggies with Balsamic Cherry Tomato Sauce

This dish could have swam out of the Mediterranean Sea if we weren’t sure it actually came straight from your own kitchen. The caramelised blistered tomatoes make a juicy sauce for the fresh seared fish. Serve with a basil pesto salad and sprinkle over some almonds and you’ll swear you were having dinner on the beach. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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Under 650kcal Under 40g carbs dinner-party
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 2 potatoes
  • 1 carrot
  • 2 garlics
  • 0.5 tinned cherry tomatoes
  • 1 packet flaked almonds
  • 20 gr butter
  • 1 pinch chilli flakes
  • 2 balsamic vinegars
  • 1 tsp brown sugar
  • 1 bag rocket leaves
  • 1 white wine vinegar
  • 1 packet basil pesto
  • 1 packet john dory fillets
  • olive oil
  • 4 potatoes
  • 2 carrots
  • 4 garlics
  • 1 tinned cherry tomatoes
  • 2 packets flaked almonds
  • 40 gr butter
  • 1 pinch chilli flakes
  • 4 balsamic vinegars
  • 2 tsp brown sugar
  • 1 bag rocket leaves
  • 1 white wine vinegar
  • 1 packet basil pesto
  • 2 packets john dory fillets

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut potato and carrot into bite-sized chunks.
    • Place veggies 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.
  2. • Meanwhile, finely chop garlic. Drain tinned
    cherry tomatoes (see ingredients).
    TIP: Reserve the passata from the cherry tomatoes
    to use in another meal!
  3. • Heat a large frying pan over medium-high heat.
    Toast flaked almonds, tossing, until golden,
    2-3 minutes. Transfer to a bowl.
  4. • Discard any liquid from John dory fillet
    packaging. Slice fish in half crossways to get
    1 piece per person.
    • Return the frying pan to medium-high heat with
    a drizzle of olive oil. Season fish on both sides
    with salt and pepper.
    • When oil is hot, cook fish in batches, until just
    cooked through, 5-6 minutes each side. Transfer
    to a paper towel-lined plate and cover to keep
    warm.
    TIP: White 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.
  5. • Return the frying pan to medium heat with a
    drizzle of olive oil.
    • Cook cherry tomatoes, garlic, the butter and
    a pinch of chilli flakes (if using), stirring and
    lightly crushing tomatoes until softened,
    3-4 minutes.
    • Add the balsamic vinegar, brown sugar and a
    splash of water. Cook until slightly reduced and
    thickened, 1-2 minutes. Season to taste.
  6. • In a medium bowl, combine rocket leaves and a
    drizzle of white wine vinegar. Toss to combine.
    • Add basil pesto to the tray of roasted veggies
    and toss to coat.
    • Divide pesto roast veggies, dressed rocket leaves
    and Mediterranean John dory between plates.
    • Top fish with balsamic cherry tomato sauce.
    Garnish with toasted almonds to serve. Enjoy!