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John Dory with samphire

Arthur Potts Dawson from Market Kitchen
Arthur Potts Dawson uses bitter dandelion leaves, sweet tomatoes and salty samphire to compliment his fish fillets

John Dory with samphire

Method

1. Heat the olive oil in a frying pan and bring some water to the boil in a separate pan.

2. Score the fish skin on the fillets 3 or 4 times and season with a little salt. Put them in the frying pan skin-side down and cook for 6-8 minutes turning once. Halfway through the cooking time add a knob of butter and the chopped tomato and basil.

3. Add the samphire to the boiling water and cook for 3-4 minutes until soft. Drain.

4. When the fish is cooked, remove it from the pan and add a splash of water to create a sauce. Add the dandelion and another small knob of butter and lightly cook until all the butter has melted

5. Spread the samphire out onto a serving plate creating a bed for the fish. Sit a fillet of John Dory and skin-side up on top. Finish with the tomato and dandelion sauce.

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Serves: 2

Prep: 10 min
Cook: 10 min

Ingredients
2 tbsp Olive oil
1 John Dory
2 knobs Butter
1 large ripe tomato, roughly chopped
small handful Basil, roughly chopped
large handful Samphire
handful dandelion leaves, chopped into large spears