John Dory with tomato salsa & grilled vegetables

John Dory with tomato salsa & grilled vegetables

When I learned of a seafood providore being closer to home than the Sydney Fish Market, I took the next available chance to venture out and investigate. Faros Bros is a small business tucked in the backstreets of Marrickville’s industrial estate just near Sydenham train station, where behind plastic drapes you have a very decent selection of seafood fresh from the catch; albeit in a very tight space.

This was my chance to try a Steve Manfredi recipe I tore from the newspaper, with a couple of alterations of course.

Faros Bros, Marrickville, Sydney

Sun-dried tomatoes - by heneedsfood

Any type of fish can be used with this ensemble. I find a something with a delicate white flesh teams beautifully with the sweet and slightly robust salsa. Other fish fillets would work perfectly, especially thicker cuts that can be grilled easily.

A side salad would also suffice, but the smokiness from grilled vegetables adds it’s own tasty layer to this easy platter of goodness.

John Dory with tomato salsa & grilled vegetables - by heneedsfood

Sun-dried tomato salsa - by heneedsfood

John Dory with tomato salsa & grilled vegetables - by heneedsfood

john dory with tomato salsa & grilled vegetables

serves 2

 

  • 1 tbsp olive oil
  • ½ medium red onion, finely diced
  • 2 cloves garlic, finely grated
  • 12 dried tomatoes* (60g), diced finely
  • 2 tbsp capers, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped
  • 4 tbsp virgin olive oil
  • Sea salt & freshly cracked pepper
  • 2 john dory fillets
  • 2 zucchini sliced 5mm lengthways
  • 8 continental beans
  • 6 x 5mm slices butternut pumpkin
  • 1 red chilli, cut lengthways and deseeded
  • Lemon wedges, to serve

 

For the salsa, heat the olive oil in a pan over low heat and gently fry the onion and garlic until soft. Pour this, along with the juices, into a bowl and add the diced tomato, capers, parsley and 4 tablespoons of extra virgin olive oil. Season with salt and pepper, mix well and set aside.

Heat a grill and brush or spray the vegetables slices with oil before cooking on both sides. Season and set aside.

Pan-fry the fish fillets in a little oil, skin-side down, for about 1 minute. Depending how thick they are, it may take less time or it may take more. Turn the fillets over and cook the other side for about 1 minute. Season well.

Pan-fry the lemon, cut side down, until caramelised

Arrange the fish, vegetables and salsa any way you wish. Serve immediately.

* Use dried tomatoes that are not brined or stored in oil

  • Faros Bros
  • 34 Buckley Street
  • Marrickville 2204
  • 02 9519 3785
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