John Dory with pumpkin, cavolo nero and toasted bread

Ingredients

For 1 serving

• John Dory200 g
• Pumpkin200 g
• Tuscan kale100 g
• Bread50 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Saltto taste

Contains: gluten, fish,

In season: October – January

Method

1. Heat a conventional oven to 200 °C. Peel the squash, remove the seeds and fibres and cut it into roughly 2 cm cubes.
2. Toss the squash in a baking tray with half the oil and a pinch of salt and roast for 20 minutes, until tender and golden at the edges.
3. Meanwhile wash the cavolo nero, strip the leaves off the tough central rib and cut them into thin strips. In a frying pan warm a drizzle of the remaining oil with the crushed garlic over medium heat, add the cavolo nero, a pinch of salt and half a glass of water and cook for 8 minutes, until tender and the water has evaporated.
4. Pat the John Dory fillets dry and salt them. In a non-stick pan heat the last of the oil over medium heat and cook them for 2–3 minutes per side, until opaque white and lightly golden.
5. Meanwhile toast the bread slices until crisp.
6. Serve the fish with the squash, cavolo nero and toasted bread.