Crispy Skin John Dory with Cherry Tomato & Puttanesca Linguine

1. Place the john dory fillets on a plate with the skin side up and pat dry with paper towels to ensure there is no moisture left on the skin. This will help achieve a beautiful crispy skin.Halve the cherry tomatoes.
   
   

2. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the halved cherry tomatoes, season with salt and pepper and allow to soften for 3-5 minutes.
   
   

3. Add the puttanesca sauce to the softened cherry tomatoes and simmer for 2-3 minutes until thick and bubbling.
   
   

4. At the same time, bring a pot of salted water to the boil and cook the linguine as per the instructions on pack. Drain and toss the linguine with a dash of olive oil to prevent sticking.
   
   

5. In a non-stick pan heat 1 tablespoon of olive oil over a medium-high heat and sprinkle the john dory skin with sea salt.
   
   

6. When the oil is hot, carefully lay the john dory fillets in the pan, skin side down. Press on the john dory with a spatula so the whole side touches the oil and pan. Cook for 1-2 minutes then carefully flip and lower heat to cook the flesh side until just opaque.
   
   

7. Add the linguine into the pot with the cherry tomatoes and puttanesca sauce and 1 tablespoon of parsley and toss to combine.

TO SERVE

Divide the puttanesca linguine between serving plates and top with crispy skinned john dory fillets.

Sprinkle with parmesan, the remaining parsley, cracked pepper and a drizzle of olive oil.