Name: John Dory with Red Pepper, Tomato and Basil Spaghetti
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 8 basil leaves, chopped; salt and pepper; 100 ml (3½ fl oz) olive oil, plus extra for cooking; 1 clove of garlic, crushed; 4 × 150-175 g (5-6 oz) John Dory fillets, skin on melted butter, for brushing; 4 tomatoes, quartered; 1 tablespoon red wine vinegar; 350 g (12 oz) spaghetti; 3 tablespoons tomato juice; 2 large red peppers, cut into cubes; 1 large red onion, chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

I quite often enjoy this spaghetti as a supper on its own, but the sweet flavour is enhanced by the grilled fish, which adds a bitter edge.

Ingredients

4 tomatoes, quartered
100 ml (3½ fl oz) olive oil, plus extra for cooking

Method

Preheat the grill. Put the tomato quarters on to a baking tray, drizzling with olive oil and seasoning with salt and pepper. Place under the grill and cook for several minutes until softened and just beginning to colour. Once tender, spoon them into a blender and add the garlic, tomato juice and vinegar. Blitz until smooth before slowly pouring in the olive oil and mixing tog

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John Dory with Red Pepper, Tomato and Basil Spaghetti

Ingredients

Method

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