John Dory with Spinach and Bacon

Method

• Step-by-step Method: John Dory with Spinach and Bacon
• Preheat oven to 180°C (350°F) for later use
• Lay bacon slices on a cold, dry pan, bring to medium heat, and cook until crisp; set aside on paper towels
• Pour out excess bacon fat, reserve 1 tablespoon in the pan
• In parallel, pat John Dory fillets dry with paper towels; season both sides lightly with salt and pepper
• Heat 1 tablespoon olive oil in a separate nonstick skillet over medium-high heat
• Add the seasoned John Dory fillets to hot skillet, skin-side down if applicable; cook undisturbed for 2-3 minutes
• Flip fillets carefully; cook another 1-2 minutes until just opaque and flaking; transfer to a warm plate and tent lightly with foil
• In the pan with reserved bacon fat, add remaining olive oil and minced garlic; sauté over medium heat until fragrant (about 30 seconds)
• Add baby spinach to the garlic oil mixture; sauté, tossing gently, until just wilted (1-2 minutes); season lightly with salt and pepper
• Drizzle the lemon juice over the wilted spinach and toss
• Crumble or break the crisp bacon into small pieces
• Spoon the wilted spinach onto the center of each plate, creating a nest
• Lay the John Dory fillet on top of the spinach
• Scatter the crumbled bacon over and around the fish for flavor and textural contrast
• Spoon a little of the pan juices from the spinach around the plate
• Garnish with a small drizzle of remaining lemon juice if desired
• Serve immediately while hot