Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes SITCHU MAGAZINE Grilled John Dory with Brown Butter Roasted Oyster Mushrooms, Lemon, Capers, Anchovy And Parsley Serves 2 Ingredients Method 2 John Dory fillets (about 160g each), skin on, at room temperature (You can substitute any firm white fish such as snapper, flathead or barramundi.) 120g salted butter, diced 250g oyster mushrooms, torn into large strips 2 tbsp capers, roughly chopped 4 anchovy fillets, roughly chopped Zest of 1 lemon Juice of ½ lemon 1 bunch flat-leaf parsley, leaves picked 1 small sprig sage, finely sliced 1 tbsp olive oil (plus extra for cooking the fish) Sea salt and freshly cracked black pepper Roast the mushrooms Heat a sauté pan over medium heat and add the olive oil. Add the oyster mushrooms with a pinch of salt and cook for 5–7 minutes, stirring occasionally, until golden and lightly caramelised. Make the brown butter Lower the heat slightly and add the butter to the pan. Allow it to melt and foam. After a few minutes, the milk solids will turn golden brown and smell nutty. Add the sliced sage and cook briefly (10–15 seconds). Squeeze in the lemon juice to stop the butter from over-browning. Stir through the anchovies (they will dissolve into the sauce), capers and lemon zest. Remove from the heat and set aside. Cook the fish (pan method) Pat the fish dry and season generously with salt. Heat a large non-stick pan over medium-high heat with a little olive oil. Place the fish in the pan skin-side down and press gently for the first 20 seconds to prevent curling. Cook for about 3 minutes, until the skin is crisp and the fish is mostly cooked through. Turn the fish over, remove the pan from the heat and allow it to finish cooking gently in the residual warmth for 1–2 minutes. The flesh should be just set and still moist. Finish and Serve Warm the brown butter mixture gently. Stir through the parsley and season with black pepper. Spoon the mushrooms and brown butter onto warm plates. Place the fish on top and serve immediately. Chef’s Note: Good fish needs little interference. The key is proper seasoning, crisp skin, and taking the fish off the heat slightly before you think it’s done. 09
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