John Dory with Tomato Salsa and Herb Crushed Potatoes

Serves 2
2 John Dory fillets
200g baby potatoes, scrubbed
100g sun-drenched tomatoes,
2 garlic cloves, peeled and
crushed
½ red onion, peeled and chopped
6 tbsp olive oil
2 tbsp fresh basil leaves, finely
chopped
30g unsalted butter
2 tbsp chives, chopped
salt and freshly ground black
pepper

Method
1. Bring a large pan of salted water to the boil.
2. Cook the potatoes in the boiling water for 8-10 minutes or until tender.
3. To make the salsa, place half the tomatoes, garlic, onion and 4 tbsp olive oil into a mini-food processor.
4. Blend until finely diced but not smooth. Chop the remaining tomatoes and add along with the basil to the salsa.
5. Meanwhile, heat the remaining oil in a pan. Halve the John Dory lengthways and season with salt and black pepper. Fry for 3-4 minutes on each side.
6.Drain the potatoes and roughly mash with the butter. Stir in the chives.
7.Spoon the potatoes into two large chefs’ rings on serving plates. Level off with a knife and remove the ring.
8.Serve the fillets on top of the crushed potatoes and top with the tomato dressing.

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