Pan Fried John Dory with Pea Risotto, Semi Dried Tomatoes and Tomato Oil



  • 200g Fresh peas, blanched and refreshed
  • 24 pieces Semi dried tomatoes
  • 80ml Tomato oil
  • 1litre chicken stock
  • 55ml Olive oil
  • 1 Garlic clove, crushed
  • 50g Onion, finely chopped
  • 250g Arborio rice
  • 65g Whole unsalted butter, diced
  • 8 × 50g John Dory fillets, skinned
  • 1 Lemon
  • 24 Broad beans, shelled, blanched and refreshed
  • 24 Baby basil leaves
  • Salt
  • Freshly ground pepper


Crush the blanched peas with the back of a fork. Bring the semi dried tomatoes and tomato oil to room temperature.

Bring the chicken stock to the boil and reduce to a simmer. Heat 25ml olive oil in a heavy-based saucepan and add the crushed garlic clove and onion and sweat without colour for 2 minutes. Add the rice and seal without colour for a further 2 minutes. Add a ladle of chicken stock, stir into the rice and continue to cook, stirring to prevent the rice from sticking. Reduce the heat to a simmer and continue to cook until the stock has been absorbed. Continue to add the stock, one ladle at a time, and cook the risotto until the rice is al dente which will take about 18 - 20 minutes. To finish the risotto add 40g diced butter and stir into the rice until fully incorporated, then add the crushed peas and fold through the risotto. Remove and discard the garlic clove. Season to taste with salt and freshly ground pepper. Remove from the heat and keep warm while preparing the rest of the dish.

In a large heavy-based pan heat the remaining olive oil over a medium heat. Lightly season the John Dory with salt and freshly ground pepper and cook for 3 minutes until golden brown. Turn the fish over and cook for a further minute. Add the remaining butter and allow it to melt before basting the fish with it. Once again, lightly season the fish with salt, freshly ground pepper and a squeeze of fresh lemon. Remove the fish from the pan, drain on kitchen paper to absorb any excess oil and keep warm. Reheat the broad beans in a little salted boiling water, drain and lightly season with salt and freshly ground pepper.

Place an 8cm pastry ring in the centre of a plate and spoon a quarter of the pea risotto into it, pressing down with the back of the spoon so that it is neat and even and holds together. Gently remove the pastry ring and place 2 pieces of John Dory onto the risotto. Place 6 pieces of semi dried tomato and 6 broad beans around the risotto. Spoon the tomato oil over the John Dory and allow it to run down and over the tomatoes and broad beans. Garnish with the baby basil leaves.