John Dory with crushed new potatoes

Method

1. In two separate saucepans of boiling water, boil the potatoes in their skins and blanch the kale. Drain.

2. Put the crushed garlic and thyme in the cavities of the fish. Season and coat both sides of the fish with flour.

3. Heat a little olive oil in a large frying pan and cook the fish for 3-5 minutes on each side, depending on the size.

4. Crush the potatoes, adding plenty of olive oil. Season with salt and pepper.

5. For the kale: in another pan, heat more olive oil. Add the chilli, shallot, anchovies and finely chopped garlic. Sauté for a minute, reduce the temperature, add the kale and heat through, stirring to combine all the flavours.

6. Just before the fish has finished cooking, add the butter to the frying pan and melt to make a sauce. Baste the fish to give it a golden colour.

7. To serve, put the potatoes in the middle of the plate and top with the kale. Arrange the fish on top, making sure the 'presentation side' is uppermost - that is, with the head on the left and the stomach towards you.

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Ingredients

450g new potatoes
3 cloves Garlic, crushed
3-4 stalks Thyme
2 small (or 1 large) John Dory, gutted and cleaned
1 tbsp plain flour
Olive oil, for frying and crushed potatoes
100g Butter

For the kale

250g Kale
1 tbsp Olive oil
1 tsp finely chopped red chilli
1 shallot, finely chopped
2 tsp finely chopped anchovies
1 clove Garlic, finely chopped

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