Roasted john dory fillets with pepper and tomato fondue

Celebrity chef

Saturday 1 September 2012

I got the notion for this dish during a recent visit to a restaurant in Toulon in the south of France, where I had a Basque classic called piperade.

Photograph: Alan Donaldson

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Martin Wishart

Served in bistros and brassieres across France and Spain, piperade often has ham or eggs folded into it while the peppers are hot, causing the eggs to set and scramble. I'd recommend adding either or both depending on your preferences.

Slow cooking the peppers and tomatoes makes them soft and sweet, the bright colours – which echo the Basque flag – looking best on a simple white plate. As for the fish, if you can't get your hands on john dory then turbot, brill or a softer fish such as hake are suitable alternatives. Roasted john dory fillets with pepper and tomato fondueROASTED JOHN DORY FILLETS WITH PEPPER AND TOMATO FONDUEServes 450ml olive oil4 john dory fillets20g flour1 lemonPepper and tomato fondue6 large plum tomatoes1 large onion2 red peppers2 yellow peppers2 green peppers2 garlic cloves2tbsp olive oilSet the oven to 180C/gas mark 4, bring a large saucepan of water to the boil and prepare an iced water bath by half-filling a medium bowl with ice and water.Using the tip of a knife, remove the stem and cut a shallow X into the bottom of each tomato. Place the tomatoes in the boiling water and blanch for about 10 seconds or until the skin just starts to pucker and loosen, then drain and immediately immerse the tomatoes in the iced water.Using a small knife, peel the skin and cut each tomato in half. With a small spoon, scrape out the seeds then core and coarsely chop the remaining flesh and set aside.Peel and cut the onions in half then slice finely. Cut the peppers in half and cut them lengthways into 1cm-thick strips, then chop the garlic very finely.Place a large pot with a tight-fitting lid over a medium heat and add the olive oil. When the oil is hot, add the onion and garlic and cook, stirring every 2 minutes, until soft and beginning to colour. Stir in the peppers and season well with salt. Cover and cook, stirring from time to time, until the peppers are slightly softened (about 10 minutes).Stir in the diced tomatoes and season well with salt. Cook uncovered until the tomatoes break down and the juices have thickened slightly, which should take about 10 minutes. Remove the pan from the heat and set aside.To cook the john dory, place a large frying pan over a high heat and add the olive oil. When almost smoking, lightly season the fish with table salt and dust the skin side lightly with flour.Place the fillets into the pan gently, skin side down, and cook for 2 minutes then put the pan in the oven and cook for a further 2 minutes. Remove the fish from the oven and turn the fillets over. At this point the fish should be golden and almost cooked through.Finish by squeezing a little lemon juice over the fish. Serve with the pepper and tomato fondue on warm plates, placing the fish on top with the coloured side facing up.WINE MATCHRimauresq Cru Classe, Cotes De Provence, 2011 (L'Art Du Vin, £12.60)A subtle, aromatic rosé with mineral and floral attributes which complement traditional Provencal cooking. It will benefit from being opened at least half an hour before drinking.The Honours, 58a North Castle Street, Edinburgh. Visit www.thehonours.co.uk or call 0131 220 2513.

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Roasted john dory fillets with pepper and tomato fondue

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