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Zucchini-Wrapped John Dory, Tomato, Pine Nuts and Steamed Zucchini Flowers

Cookbook

Mr. Wilkinson's Vegetables

Published by Black Dog & Leventhal

This image courtesy of Jacqui Melville

Cooking Methodsauteeing

CostModerate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCooking for a date, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free

Five Ingredients or LessYes

Mealdinner

Moodromantic

Ingredients

  • 2 zucchini
  • Fine sea salt, for sprinkling
  • 2 x 4 1/2 ounces John Dory, sea bass or turbot fillets, skin removed
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 medium potato, peeled, diced and boiled until tender
  • 1 tomato, quartered, seeds removed and finely diced
  • 2 tablespoons currants, soaked in warm water, then drained
  • 1 tablespoon pine nuts, toasted
  • 3 tablespoons white wine
  • 1 tablespoon basil leaves, finely chopped
  • Sea salt and freshly ground black pepper
  • 6 zucchini flowers (male or female)
  • Juice of 1 lemon
  • 2 3/4 ounces feta cheese (optional)

Instructions

  1. Preheat the oven to 350F.

  2. Take one zucchini, top and tail it, then thinly slice on a mandolin lengthways. You should get 12 good long strips. Lay these side by side on a tray, sprinkle with the salt and let stand for 8 minutes to draw out the moisture, which will make it easier to wrap the fish in. Rinse off the salt. Layer 6 slices lengthways side by side slightly overlapping onto a tea towel and pat dry. Repeat with the remaining slices. Now a John Dory has three pieces in one fillet. Fold the pieces lengthways like a little parcel, then place in the middle of the zucchini ribbons. Using the tea towel as a guide, carefully lift and wrap the zucchini around the fish, then place, seam side down, onto a tray.

  3. Heat a skillet over high heat, add 3 teaspoons of the olive oil and place the zucchini-wrapped fish, seam side down, into the pan and pan fry for 2 minutes. Turn over, turn down the heat and fry the presentation side for 3 minutes. Carefully take out of the pan and place on a baking sheet. Wash the pan.

  4. Now dice the remaining zucchini (and any left-over fish scraps). Place the clean pan over high heat, add the rest of the oil and heat for 1-2 minutes. When hot, add the diced zucchini and cook for 2 minutes. Turn down the heat to medium, add the potato and tomato and cook for 2 minutes. Add the currants, pine nuts and wine, turn up the heat to high and cook until the liquid is reduced by half. Take off the heat, add the herbs and season with salt and pepper. Put to the side.

  5. Put the tray of zucchini-wrapped John Dory in the oven for 10 minutes. Steam the zucchini flowers for 2-3 minutes. To serve, divide the zucchini mixture between plates. Squeeze the lemon juice over the fish. Place on the plates, lay the zucchini flowers on top, drizzle with olive oil and crumble over the feta.

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