John Dory with Tomato & Ginger Sauce and Saffron Potatoes


John Dory with Tomato & Ginger Sauce and Saffron Potatoes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
This has to be one of my favourite fish recipes. I’ve been making it for some years now, but cannot remember where the recipe came from! The recipe has changed a little over time, but it is very similar to the original.
Category: Fish & Seafood, Main Course
Quantity: 4 serves
Author: sbaskitchen
  • 4 fillets of firm white fish skin on
  • 1 tbsp extra virgin olive oil
  • Salt & freshly ground white pepper
For the Tomato and Ginger Sauce
  • 2 tbsp extra virgin olive oil
  • 1 tbsp grated fresh ginger
  • 2 cloves of garlic crushed
  • 1/2 tsp ground coriander
  • 800 g tomatoes roughly chopped
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • Salt and freshly ground black pepper
For the Saffron Potatoes
  • 10 small chat potatoes washed and quartered
  • 12 strands of saffron
  • 375 ml chicken stock
For the Yoghurt
  • 4 tbsp greek yoghurt
  • 1 tbsp lime juice
  • Salt and freshly ground black pepper
For the Garnish and to Finish
  • 5 cm piece of ginger cut into fine julienne, for serving
  • 5 cm piece of cucumber deseeded and cut into fine julienne, for serving
  • ½ tsp brown sugar
  • 2 tsp rice wine vinegar
  • ¼ tsp salt
  • Handful of baby spinach leaves washed
  • 1 tsp sesame oil.
  • Coriander leaves washed
  1. Heat a large frying pan over medium-high heat.
  2. Add 1 tbsp of the olive oil, the grated ginger, garlic and ground coriander and stir.
  3. Add the tomatoes, brown sugar and lime juice, then season with sea salt and freshly ground black pepper - cook for 15 minutes. Remove from the heat and puree.
  4. Meanwhile combine the ginger, cucumber, salt, sugar and rice wine in a small bowl and set aside.
  5. Combine the yoghurt and lime juice in a bowl, stir to combine and season with salt and pepper. Set aside.
  6. Heat the remaining oil in a large non-stick, oven-proof frying pan, over high heat.
  7. Add the fish, skin-side down. Cook for about 4 minutes until browned and crisp.
  8. Turn and cook for one minute, then turn over again and place frypan in oven for about 4 minutes or until cooked as desired.
  9. Strain the juices from the cucumber and ginger. Set the cucumber and ginger aside and place the liquid into a medium sized bowl, together with the sesame oil and whisk to combine. Add the baby spinach and toss to lightly coat.
  10. Divide the tomato puree between four serving plates and then arrange the spinach and potatoes on each plate.
  11. Place a fish fillet, skin-side up on top, add a dollop of yoghurt dressing and garnish with coriander sprigs and the ginger and cucumber.

For the saffron potatoes
  1. Place the potatoes, saffron and stock to just cover the potatoes into a saucepan.
  2. Bring to the boil, reduce heat and simmer for 10-15 minutes or until just tender. Drain.

You could use any white, firm fleshed fish for this dish.

You could make the sauce in advance.

An alternative to spinach would be rocket (arugula)