Dish

John Dory fillet with sun-ripened vegetables

Par Lycée de l'Ile Jeanty, Dunkerque

This recipe was created as part of the Semaines de la Mer, organized by the CPIE Flandres-Maritimes.

John Dory fillet with sun-ripened vegetables
45 min
Préparation
15 min
Cuisson
60 min
Total
Average
Niveau

Ingredients for 4 people

  • 8 fillets of John Dory
  • 150 g zucchini
  • 150 g eggplant
  • 1 red bell pepper
  • 1 green bell pepper
  • 500 g of tomatoes
  • 250 g of rice
  • Olive oil
  • Basil
  • Salt
  • Lemon

Preparation

1
Wash and dice the vegetables (zucchini, eggplant, and bell peppers) without peeling them.
2
Heat a drizzle of olive oil and sauté the vegetables. Cook for 15 minutes.
3
Peel and deseed the tomatoes, then dice them. Add them to the pan, finish cooking, and season with basil, salt, and pepper.
4
Fillet the John Dory. Remove the skin.
5
Cook the rice in the traditional way.
6
Gently sauté the fillets in olive oil, then season.
7
To plate the dish, arrange the vegetables on the bottom of the plate, then place the John Dory fillets on top to highlight them. Shape the rice into a dome. Add a slice of lemon and a basil leaf to the plate. Enjoy your meal!