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Ingredients

  • 2 John Dory, cleaned
  • 400g potatoes, peeled and thinly sliced (crispy thin)
  • 1 beetroot, cleaned and thinly sliced (crispy thin)
  • 50g butter
  • 150ml dry white wine or fish or vegetable stock (or enough to half cover fish)
  • salt and pepper
  • 2 tbsp chopped parsley to serve

Method

  • STEP 1
    Pre-heat the oven to 190C/gas mark 5
  • STEP 2
    Blanch the potatoes and beetroot in salted water for 2 minutes and drain.
  • STEP 3
    Grease a baking dish with some of the butter.
  • STEP 4
    Layer half the potatoes and beetroot into the baking dish followed by a third of the butter cut into knobs.
  • STEP 5
    Put the John Dory on top of this layer followed by another third of the butter.
  • STEP 6
    Finish the dish by adding the remainder of the potatoes and beetroot on top and adding the remaining knobs of butter. Pour over the wine or stock.
  • STEP 7
    Bake for 30 minutes, basting every so often. Sprinkle with Parsley and serve.
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