Crispy Skin John Dory with Saffron Orzo and Parsley Sauce
Ingredients
SAFFRON ORZO
3 cups vegetable stock
20g butter
1 tablespoon olive oil
1 red onion, finely diced
3 cloves garlic, finely chopped
½ teaspoon chilli flakes
1 generous pinch of saffron
1 cup orzo pasta
2 tablespoons finely chopped parsley
½ teaspoon lemon zest
1 tablespoon lemon juice
CRIPSY SKIN JOHN DORY
6 x 150g john dory fillets, skin on
3 tablespoons olive oil
PARSLEY AND PINE NUT SAUCE
40g pine nuts, toasted
3 tablespoons parsley
1 clove garlic
½ cup olive oil
1 teaspoon lemon juice
TO SERVE
sea salt
cracked pepper
lemon wedges
Method
In a pot, bring vegetable stock to a simmer then set aside.
Heat butter and oil in a large nonstick sauté pan over a moderate heat. Add the diced onion and gently fry until soft and translucent then add the garlic and chilli flakes and fry briefly until aromatic.
Add in the saffron, orzo and vegetable stock and bring to a simmer. Cook for 10-12 minutes or until orzo is cooked and stock has been completely absorbed and season generously with sea salt and cracked pepper.
Remove the orzo from the heat and stir through the parsley, lemon zest and juice.
Season john dory fillets with sea salt and cracked pepper. Place oil and fillets, skin side down, in a cold, nonstick pan. Place on a medium/high heat and fry until golden and crispy and mostly cooked through. Turn the fillets over and briefly cook the flesh side.
Finely chop pine nuts, parsley and garlic and place in a small bowl with olive oil and lemon juice. Season with sea salt and cracked pepper and mix well to combine.
TO SERVE
Spread the saffron orzo on a serving dish or individual plates, top with crispy john dory fillets and drizzle generously with parsley sauce Pop on a few lemon wedges for extra zing.
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