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    • John Dory with Saffron and Roasted Garlic

    Mark Sharron
    Easy
    35 minutes
    1-2
    Amount Per Serving: Calories 250; Fat 17.5g; Carbs 7.5g; Protein 18g
    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

    • 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.
    • While the fish is cooking, prepare the lemon sauce.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Simmer over low heat until the sauce is thick and creamy.
    • Once the sauce is ready, stir in the roasted garlic and chopped parsley.
    • To finish, spoon the sauce over the cooked fish and serve with lemon wedges.