John Dory with sautéed artichokes and bread

Ingredients

For 1 serving

• John Dory200 g
• Artichokes2
• Garlic1 clove
• Parsley5 g
• Bread60 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: November – April

Method

1. Fill a bowl with cold water and a little lemon juice. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips and peel the stem; halve them, scrape out the choke, slice thinly and drop them straight into the acidulated water so they don't darken.
2. Heat half the oil in a frying pan over medium heat with the peeled, crushed garlic for a minute; add the drained artichokes, salt, pour in half a glass of water, cover and cook for 15 minutes over medium-low heat, until tender to a fork, adding a little water if they dry out.
3. Meanwhile wash and chop the parsley; when the artichokes are done, uncover, let the liquid evaporate and finish with half the parsley.
4. Pat the John Dory fillets dry and season with salt and pepper. Heat the remaining oil in another pan over medium-high heat and cook the fish for 2–3 minutes per side, skin side first, until golden and the flesh is opaque.
5. Serve the fish on the artichokes with the remaining parsley and the bread, toasted if you like.