Lunch

Pan-Seared John Dory with Burnt Almond & Caper Emulsion, Charred Romano Beans & Crispy Garlic Breadcrumbs

Name: Pan-Seared John Dory with Burnt Almond & Caper Emulsion, Charred Romano Beans & Crispy Garlic Breadcrumbs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 John Dory or halibut fillets (180g each), skin-on; 60g whole raw almonds; 30g salted capers, rinsed and drained; 100ml crème fraîche; 200g fresh Romano beans or green beans; 40g high-quality breadcrumbs (panko or homemade); 4 cloves garlic, minced; 3 tablespoons fresh flat-leaf parsley, finely chopped; 120g unsalted butter; 60ml extra-virgin olive oil; 1 lemon; Sea salt and cracked pepper to taste; 1 small shallot, minced

A celebration of Portugal's finest white fish: paper-thin fillets of John Dory (or halibut) pan-seared until the skin sings, topped with an emulsion of burnt almonds, briny capers, and cool crème fraîche that pools luxuriously beneath the delicate flesh. Charred beans and crispy garlic-herb breadcrumbs add textural drama.

1255cal 48gprotein 40gcarbs 105gfat 20min prep 25min cook 2serves

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