Pan Fried John Dory with Mini Ribeiro

Procedure:

• Put oil to heat in a pan
• As the oil gets heated, start seasoning the fish
• Sprinkle the fish with some salt and pepper
• Make sure that the fish is coated with salt and pepper on both sides
• Dust the fish pieces in flour and place them on the pan one by one
• Allow the fish to cook on both sides for 2-3 minutes
• Add little bit of butter for extra flavours
• Remove the fish pieces from the pan and put them in a nice warm place
• It is best to use the same pan for the rest of cooking since the fish flavours are incorporated therein
• Heat some more oil in the pan
• Add some finely chopped onions
• Add just about a hint of garlic
• Sauté the ingredients nicely
• Add the pickled capers
• Add the green olives
• Add the black olives
• To deglaze the pan, add some wine
• Once the oil has reduced a bit, add the chopped parsley
• Tear up the fresh thyme and sprinkle it on the mix
• Add some butter
• Make sure that the butter does not split
• Squeeze some lime juice on the mix
• Give a quick spin
• In a fresh pan, add some butter
• Once the butter is hot, add the zucchini-carrot mix
• Add some salt
• Add some pepper
• Allow the vegetables to cook for a while
• For Plating:
• Stuff the mashed potato into a piping bag
• Take a rectangle shaped serving dish
• Make a mound of the mashed potato using your piping bag
• Place the fettuccini of vegetables next to the mound
• Place one of the fish pieces on the plate first
• Decorate it with some mashed potato
• Place another fish piece on top of it
• Decorate it with more mashed potatoes
• Place the final and last fish piece on top
• Drip the fish sauce on top
• Place lime cherry tomatoes and thyme on the sides
• Ready to serve