Herb-crusted John Dory with peas and carrots

Ingredients

For 1 serving

• John Dory200 g
• Breadcrumbs15 g
• Parsley5 g
• Chives3 g
• Peas120 g
• Carrots100 g
• Potatoes100 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: April – June

Method

1. Heat the oven to 200 °C (conventional). Peel the carrots and slice them into rounds about half a centimetre thick; peel the potatoes and cut them into cubes of about 1.5 cm.
2. Put the carrots, potatoes and peas in a frying pan with half the oil, a finger of water and a pinch of salt; cover and cook for 15 minutes over medium-low heat, stirring now and then, until all tender.
3. Meanwhile finely chop the parsley and chives and mix them with the breadcrumbs, a pinch of salt and black pepper.
4. Pat the John Dory fillets dry, place them skin side down on a lined baking tray, cover with the herb crumb, pressing it on well, and drizzle with the remaining oil.
5. Bake for 10 minutes, until the crust is golden and the flesh white and opaque.
6. Serve the fish with the vegetables.