Pan-Fried John Dory with Caponata - WellBeing Magazine
Discover the delightful combination of pan-fried John Dory and tangy caponata in this unique and flavorful dish, perfect for seafood lovers.
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Cooking tools:
- Fish spatula
- Microplane
- Citrus press
- Saute pan
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Spoon
- Plate
Ingredients
- 3 tbsp ghee
- 1 red onion, chopped
- ½ fennel bulb, chopped
- 1 small eggplant, chopped
- 2 celery stalks, sliced
- 1 tbsp tomato paste
- 50g capers
- 50g raisins, soaked in 50mL red-wine vinegar for 1 hour & drained
- 25g pine nuts, toasted
- ½ red capsicum, finely chopped
- Salt
- freshly ground black pepper
- 4 John Dory fillets
- 100mL tamari soy sauce
- Juice & zest 2 oranges
- 1 tbsp honey
- 1 red chilli, finely chopped
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