John dory baked in a bag with marinated cherry tomatoes blac recipe And Books
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John dory baked in a bag with marinated cherry tomatoes blac recipe and books|
So you would like to know how to make John dory baked in a bag with marinated cherry tomatoes blac recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
john dory baked in a bag with marinated cherry tomatoes black olives and basil
4 john dory fillets scaled (each about 225g)
salt and freshly ground block pepper
4 tablespoons olive oil
2 glasses dry white wine
1 good handful of your favourite black olives stoned
1 clove of garlic peeled and finely chopped
1/2 small dried red chilli
1 good handful of flesh basil or marjoram or both picked and roughly chopped
3 tablespoons of your best extra virgin olive oil
20 cherry tomatoes halved or quartered 1 lemon
salt and freshly ground black pepper
First make the marinade for the tomatoes.
Put the olives into a bowl with the garlic chilli herbs and oil.
Add the cherry tomatoes.
I like to leave the marinade for about 1/2 hour before I season it as the juice from the tomatoes helps to bring out the excess salt in the olives.
Add the lemon juice and seasoning to taste.
This marinade keeps for about a day. You can add sun dried tomatoes to intensify the tomato flavour.
Take a piece of kitchen foil approximately 400mm in length.
Place a quarter of the marinated ingredients in the centre of the right hand half with one of your seasoned john dory fillets on top.
Fold over the left hand half and seal two sides by folding over tightly to gently hug the fish.
Add 1 tablespoon of olive oil and a quarter of the white wine and seat up the remaining side.
Repeat the process for the remaining 3 fillets.
Bake in the oven at its highest temperature for approximately 10 minutes.
Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.
To serve place an unopened bag on each plate and let your guests open them up and remove the contents themselves.
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. Its a great carrier of flavours so you can pretty much cook it in any way and with anything you tike.
This is a realty nice way to cook John Dory it`s so Mediterranean and makes you feel as if you are eating abroad. And it tastes superb. The secret is to get the freshest John Dory and the best black olives you can find.
This Recipe Serves 4
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