Crispy Skin John Dory & Chimichurri
700g new potatoes, halved
3 tablespoons olive oil
4 x 150g john dory fillets, skin on
salt and pepper
1 tablespoon capers
¼ cup olive oil
1 tablespoon red wine vinegar
¼ cup chopped fresh parsley
1 red chilli, seeds removed and finely chopped, optional
2 cloves garlic, finely chopped
½ teaspoon dried oregano
1. Place potatoes in a large pot of salted water and bring to a boil. Cook for 8-10 minutes or until tender when pierced with a fork. Drain and set aside to cool.
2. In a bowl, mix together chimichurri sauce ingredients and set them aside.
3. Heat 1 tablespoon of oil in a sauté pan over medium heat. Add the potatoes, cut side down and fry until golden brown.
4. Season fish fillets with salt and cracked pepper. For perfect crispy skin, start off with a cold skillet. Add the oil and place the fish skin-side down in the pan. Bring to medium heat and fry for 10-12 minutes or until the fish is completely cooked through.
Serve fish alongside crispy potatoes, then top with chimichurri and capers.