John Dory with butternut squash soup

Method

1. For the marinade: mix together the ginger garlic paste, spices, lemon juice and salt. Coat the fish and put in a small casserole dish. Refrigerate for 10-20 minutes.

2. For the butternut squash soup: heat the oil in a small saucepan, fry the ginger and chilli for a minute and add onions. Continue cooking for a further 3 minutes before adding the butternut squash. Cook for 3-4 minutes more.

3. Stir in the sugar, a little salt and pepper and the white wine; reduce the wine by half. Stir in the ground coriander and garam masala. Add the stock and cream and cook for a further 30 minutes.

4. Cool slightly and blend the soup with a hand blender until smooth. Stir in the cinnamon and pass though a fine sieve. Keep warm until required.

5. For the John Dory: preheat the oven to 220C/ gas 7.

6. Heat the oil in a pan, dust the fish with gram flour and fry skin-side down. Cook the fish for 3-4 minutes or until the skin is crisp. Flip the fish to the other side and fry for 1 minute. Finish in the hot oven for 2-4 minutes, depending on the size of the fillets.

7. For the greens: heat the oil in a pan and fry the garlic until light brown. Add the chilli flakes, spinach leaves and spices. Sauté lightly until leaves wilt. Season.

7. Put the greens in the middle of a deep plate, pour the soup around the greens and arrange the fish on top of the greens. Garnish with coriander or chervil leaves and crushed pink peppercorns.