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    • John Dory with Saffron and Roasted Garlic

    Mark Sharron
    Easy
    35 minutes
    01-Feb
    John Dory with Saffron and Roasted Garlic is a delicious and easy-to-make seafood dish that packs a punch of flavour. This dish originates in Mediterranean cuisine, where the combination of saffron, garlic, and lemon is a classic pairing. The fish is first seasoned with salt, pepper, and saffron, then lightly pan-fried in olive oil and finished with a buttery lemon sauce. The roasted garlic adds a subtle sweetness and depth of flavour to the dish, while the parsley adds a bright, herby finish. Serve with a side of steamed vegetables or a salad for a complete meal.     
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    Ingredients

    • 2 John Dory fish fillets
    • 1/2 teaspoon saffron threads
    • 1 head of garlic, roasted
    • 2 tablespoons olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup white wine
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon butter
    • 1/4 cup chopped fresh parsley
    • Lemon wedges for garnish

    Method

    • Step-by-step method for John Dory with Saffron and Roasted Garlic
    • Preheat oven to 200°C (390°F)
    • Slice the top off the head of garlic, drizzle with 1/2 tbsp olive oil, and wrap in foil
    • Roast the garlic in the oven for 30-35 minutes until soft and caramelized, then let cool
    • While garlic roasts, soak saffron threads in 1/4 cup hot water to infuse color and aroma
    • Pat John Dory fillets dry with paper towels
    • Season both sides of fillets with salt and black pepper
    • In a non-stick skillet, heat 1 1/2 tbsp olive oil over medium heat until shimmering
    • Add fillets, skin-side down if present, and cook for 3 minutes without disturbing
    • Flip fillets and cook for 2-3 more minutes, then transfer to a warm plate and cover lightly
    • Squeeze roasted garlic cloves from skins and mash into a smooth paste
    • In the same skillet, lower heat and add white wine, stirring to deglaze pan
    • Add saffron infusion and mashed roasted garlic, stirring until combined and slightly reduced
    • Whisk in lemon juice and butter, stirring continuously until sauce emulsifies
    • Return fillets to the pan, spooning sauce gently over them for 1 minute
    • Remove pan from heat, sprinkle fillets with chopped fresh parsley
    • Plate each fillet, spoon sauce generously on top, and garnish with lemon wedges
    • Serve immediately with extra parsley and a drizzle of remaining sauce