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    • John Dory with Pesto and Roasted Cherry Tomatoes

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 230; Fat 13g; Protein
    John Dory with Pesto and Roasted Cherry Tomatoes is a delicious and easy-to-make dish that will impress. This dish combines the delicate flavours of John Dory fish with the nutty and aromatic flavours of pesto and the sweetness of roasted cherry tomatoes. The result is a dish that is both flavorful and satisfying. Whether you are looking for a quick and easy weeknight dinner or a more elaborate dish for a special occasion, John Dory with Pesto and Roasted Cherry Tomatoes is sure to please.  
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    Ingredients

    • 4 John Dory fillets
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/4 cup prepared pesto
    • 2 cups cherry tomatoes, halved
    • 2 tablespoons balsamic vinegar
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh basil leaves, for garnish

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve the John Dory with Pesto and Roasted Cherry Tomatoes garnished with fresh basil leaves.