Pan-fried Fish with Lemon, Capers and Tomato

From issue #8, page 94.
Photography Nick Tresidder.
    Pan-fried Fish with Lemon, Capers and Tomato

    Serves: 4

    INGREDIENTS

    4 fillets John Dory or other white fish
    2 tablespoons olive oil
    1 tablespoon butter
    seasoned flour

    Dressing
    100 mls olive oil
    2 shallots or 1⁄2 small red onion, thinly sliced
    3 cloves garlic, thinly sliced juice of 1 lemon
    1 punnet cherry tomatoes, halved and seeds squeezed out
    2 tablespoons capers
    1⁄4 cup flat-leaf parsley 1⁄4 cup either basil or mint 1 lemon

    METHOD

    Dressing: Heat 2 tablespoons of the oil in a small sauté pan. Add the shallots and garlic and cook over a low heat until soft but not coloured. Remove from the heat and stir through the lemon juice, tomatoes and capers.

    Season and set aside while you cook the fish.

    Heat a sauté pan with the oil and butter. Coat the fish in seasoned flour, shaking off the excess and place in the pan. Cook on both sides until golden and just cooked through. Drain on paper towels and arrange on a serving platter.

    Add the remaining oil and the herbs to the dressing. Peel the lemon with a sharp knife, removing all the pith. Cut the flesh into small pieces and mix through the dressing. Season.

    To serve: Place the fish on a serving platter and spoon over the lemon dressing. Serve with boiled waxy potatoes and a green salad with avocado. Serves 4

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.