John Dory alla carlina Archive

Ingredients

• 1 onion, chopped
• 1 bulb fennel, sliced
• 100g/3½oz celery, sliced
• 100g/3½oz carrots, sliced
• 25g/1oz button mushrooms, washed and sliced
• 1 sprig thyme
• 2¼ litres/4 pints water
• 1kg/2lb 4oz flatfish bones (such as brill, sole, plaice) or fillet (ask your fishmonger for bones)
• 6 tbsp olive oil
• 4 garlic cloves, finely chopped
• 1kg/2lb 4oz well-flavoured tomatoes, peeled or 2 x 400g tins chopped tomatoes
• salt and freshly ground black pepper
• 4 John Dory fillets
• 50g/1¾oz plain flour
• 2 tbsp olive oil, plus extra to serve
• 1 lemon, halved
• 1 tsp Worcestershire sauce
• 2 small gherkins, finely chopped
• 2 tbsp capers, 1 tbsp finely chopped and 1 tbsp whole
• 2 tomatoes, peeled, de-seeded and finely chopped
• 3 tbsp tomato sauce (see above)
• 250ml/9fl oz fish stock (see above)
• small handful flatleaf parsley, chopped