WHOLE JOHN DORY WITH CLAMS & COURGETTES
• 2 courgettes, thickly sliced
• 2 heritage tomatoes, thickly sliced
• 2 shallots, thinly sliced
• 1 x 1kg John Dory, gutted and fins removed
• 50ml olive oil
• 375ml dry white wine
• 15 basil leaves
• 300g clams, washed
• handful of flat-leaf parsley leaves
• sea salt and freshly ground black pepper
1 Preheat the oven to 200°C/400°F/gas mark 6. 2 Arrange the courgettes and tomatoes over the base of a roasting tin. Slot the shallot slices in between the courgettes and tomatoes. 3 Season with salt and pepper. 4 Season the John Dory with salt and pepper, place on top of the vegetables and drizzle with half the olive oil. Pour the white wine over and scatter with the basil leaves. Cover tightly with foil and cook in the oven for 20 minutes. Carefully lift off the foil and add the clams, then cover again and return to the oven for a further 5 minutes or until the clams open up (discard any that remain closed). 5 Remove from the oven, scatter over the parsley leaves and add a final drizzle of olive oil.
Recipe and photograph taken from James Martin’s French Adventure (Quadrille, £20.00). Photography by Peter Cassidy.