John Dory is grilled and served with a mildly spicy tomato and clam sauce in this Nathan Outlaw dish. This spiced John Dory recipe makes a wonderful spring dinner party fish starter.
Meanwhile, heat the oil in a large non-reactive frying pan until hot, then add the onion, carrots, tomatoes, garlic cloves and orange zest and fry gently for 2-3 minutes or until golden brown
Add the roasted prawns, the orange juice and enough water to just cover the contents of the pan, then bring to a boil, reduce the heat and simmer for 1 hour
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Strain the stock through a sieve, reserving the liquid and discarding the rest. Heat the strained liquid in a saucepan until boiling, then reduce the heat and simmer until the liquid has reduced by three-quarters
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To make the sauce, heat a drizzle of oil in a saucepan. When the oil is hot, add the onion, leek, garlic and apple
Sweat in the pan for 2 minutes, and then add the curry powder. Cook for a further 6 minutes until the vegetables start to colour, but don't burn
2 tsp curry powder
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Next add 500ml of the shellfish stock, the fish stock, the chopped tomatoes and the butter and bring to a simmer. Simmer until the liquid is reduced by three-quarters, which should take about 20 minutes
After 2 minutes, remove the lid. When the clams are cooked, drain in a colander, reserving the juice for the sauce
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Remove the clams from their shells and add to the sauce, discarding the shells
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Preheat the grill to a medium heat. Lay the John Dory fillets on a tray and drizzle with olive oil. Season with salt and the curry powder. Place the fish under the grill and grill for 6 minutes until cooked
Bring to a simmer and cook for 1 minute to allow the broccoli to cook. Remove from the heat and divide among the 4 plates. Place a piece of fish in the centre of each dish
