WHOLE JOHN DORY WITH CLAMS & COUR­GETTES

Serves 2

Living France - - A LA MANSION -

IN­GRE­DI­ENTS

• 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

METHOD

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.

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