John Dory with pink peppercorns

Serves 4

4 fillets of John Dory 1 garlic clove, very finely sliced 50ml fish stock 70ml orange juice 50ml lemon juice Small handful of pink peppercorns Small handful of herbs: mint, dill, basil and sage (combined) 4 peeled segments of orange (to garnish) Extra virgin olive oil Flaky sea salt Ground black pepper

Method

1. Carefully chop the herbs, discarding any stalky bits. Set aside.

2. Put two tablespoons of olive oil into a large shallow pan. It is important you have a lid that fits. Carefully lay the four fillets into the pan and scatter over the garlic slices. Add a good pinch of salt and pepper before sprinkling the chopped herbs over the fish. Place the pan on a medium heat.

3. When the pan starts to sizzle, add the stock, lemon juice and orange juice, then cover with the lid.

4. After no more than four minutes, remove the fillets and lay onto four warmed plates. Then turn the heat up to its highest setting, add the peppercorns, squashing some between your finger and thumb, and bubble the juices for a couple of minutes until they start to reduce and turn syrupy.

5. Remove pan from the heat and pour the sauce over the fillets equally. Garnish each with a segment of orange before serving.