Polly Brunt

Polly Brunt

6th August 2013
Polly Brunt


Pan-fried John Dory in Green Spice Paste with Oven Roasted TomatoesServes 4


  • For John Dory:
  • 4 fillets of John Dory
  • 2 tbsp limejuice
  • 1 tsp lime rind
  • ½ tsp salt
  • 4 tbsp vegetable oil
  • 2 tbsp butter
  • For Green Spice Paste:
  • Make a paste of following ingredients in a blender
  • 50 grams mint leaves
  • 50 grams coriander leaves
  • 50 grams baby spinach
  • 10 grams peeled & scraped ginger
  • 2 green chillies
  • 1 ½ tsp fenugreek leaf powder
  • 2 tsp chaat masala
  • 1 tsp red chilli powder
  • ½ tsp salt
  • 2 tbsp gram flour
  • Tomatoes:
  • 4 strings of tomatoes on vine
  • 1 tbsp vegetable oil
  • ¼ tsp cumin seeds
  • ½ medium onion, chopped
  • ½ tsp fine chopped ginger
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp chaat masla
  • Sea salt to taste
  • 1 tbsp fine chopped coriander leaves
  • For Garnish:
  • Asparagus cress
  • Coriander leaves


Marinate the fish with limejuice, rind and salt and keep aside to drain the excess moisture for 5 minutes. Pat the fish dry and put into green spice marinade for 40 minutes.
Heat the oil in a flat pan, scrape off the excess marinade and shallow fry the fish from the skin side first for a minute. Turn the fillet & fry the other side for 2 minutes or until fish is cooked. Add little butter and baste the fish and remove on to a warm plate lined with kitchen paper towel to soak off excess fat.
Heat oil in a pan, sauté cumin seeds, and onions till translucent. Add tomatoes on vine and sprinkle spices. Cook in hot oven at 180C till tomatoes start to wilt. Remove and serve sprinkled with chopped coriander leaves.
While serving with John Dory, place the tomatoes in the centre of the plate, place the fish on top and garnish with asparagus cress – coriander tossed in vinaigrette. Drizzle some vinaigrette around the plate and serve hot.

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