0
0 ITEM(S) - £0.00 GO

Menu

    • John Dory with Spinach and Bacon

    John Dory with Spinach and Bacon

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    John Dory with Spinach and Bacon is a delicious and nutritious meal that can be prepared in just a few minutes. This recipe combines the delicate taste of John Dory with the smoky flavour of bacon, the earthiness of spinach, and the brightness of lemon juice. It’s a simple yet flavorful dish that will surely please the whole family.

     

    1 rating
    layout 0 comments

    Ingredients

    • 4 John Dory fillets
    • 4 slices of bacon
    • 2 tablespoons olive oil
    • 2 cloves of garlic, minced
    • 2 cups of baby spinach
    • Salt and pepper, to taste
    • 2 tablespoons freshly squeezed lemon juice

    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