JAMES’S Whole John Dory With CLAMS AND cour­gettes

TV Times - - Interview -

(Serves two)

‘This was the first dish I cooked on the show,’ says James. ‘No sooner had I fin­ished, than some French peo­ple hud­dled around the pan and started to dive in. A vote of con­fi­dence, if ever I saw one.’

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. Sea­son with salt and pep­per.

3 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.

4 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.

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