Marinated John Dory Salad with Tzatziki

From issue #2.
Marinated John Dory Salad with Tzatziki

Serves: 6


Marinade & Fish
Large pinch saffron threads
1 teaspoon cumin seed
1 teaspoon sweet, smoked paprika
3 tablespoons finely chopped coriander or parsley leaves
Juice of a large lemon
Olive oil
6 whole fillets John Dory approximately 180g each
Vegetable oil for frying
Sea salt & freshly ground pepper

1 small telegraph cucumber, lightly peeled
11⁄2 cups plain, unsweetened Greek yoghurt
Juice of a large lemon
1 clove garlic, crushed

To Serve
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
250g rocket, washed and dried
12 small vine-ripened tomatoes, halved


Marinade & Fish: Toast and grind the saffron and cumin (See page 88). Combine the marinade ingredients and coat the fish well. Refrigerate for an hour.

When ready to serve, heat a little oil in a heavy-based frypan and fry the fish fillets until golden on each side.

Tzatziki: Cut the cucumber in half lengthways and using a teaspoon, remove the seeds. Grate the cucumber and place in a colander. Sprinkle with salt and leave for 1⁄2 hour. Squeeze to remove excess liquid. Combine the cucumber with the other ingredients and season to taste.

To Serve: Make a vinaigrette by whisking together the olive oil and vinegar. Season with salt and pepper.
Toss the rocket with the vinaigrette and divide between 6 plates. Scatter the tomatoes around. Lay the fish fillets in the centre and top with a dollop of tzatziki. Serve immediately. Serves 6