The Naked Chef
By Jamie Oliver
John Dory baked in a bag
With marinated cherry tomatoes, black olives & basil
Not Too Tricky
serves 4
About the recipe
You can buy John Dory in supermarkets and fishmongers pretty much all year round. I think it’s a really wicked fish; when raw the flesh is dense and waxy, and when cooked it feels meaty. It’s a great carrier of flavours, so you can pretty much cook it in any way and with anything you like. This is a really nice way to cook John Dory – it’s so Mediterranean and makes you feel as if you’re eating abroad – and it tastes superb. The secret is to get the freshest John Dory and the best black olives you can find.
The Naked Chef, p92
Recipe From
Ingredients
4 × 225g John Dory fillets, skin on
4 tablespoons olive oil
2 glasses dry white wine
MARINADE
1 good handful of your favourite black olives (stone in)
1 clove of garlic, peeled and finely chopped
½ a small dried red chilli
1 good handful of fresh basil or marjoram or both, leaves picked and roughly chopped
2–3 tablespoons of your best extra virgin olive oil
20 ripe cherry tomatoes, halved or quartered
1 lemon
Method
Find the recipe!
For the full recipe, head to page 92 of The Naked Chef.
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