John Dory Fillets with Orange Sauce and Vegetables

Instructions:

1. Prepare the Vegetables:
   • Heat 2 tbsp of olive oil in a large frying pan over medium heat.
   • Add the sliced leek and sauté for 2-3 minutes until softened.
   • Add the julienned carrot and broccoli florets to the pan. Season with salt, pepper, and thyme (if using), and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
   • Remove from heat and set aside, keeping warm.
2. Prepare the Orange Sauce:
   • In a small saucepan, combine the orange juice, orange zest, honey, white wine vinegar, and Dijon mustard.
   • Bring to a simmer over medium heat, allowing the mixture to reduce by half (about 8-10 minutes).
   • Stir in the fish or chicken stock and continue to simmer for another 5 minutes until slightly thickened.
   • Whisk in the butter until the sauce is smooth and glossy. Season with salt and pepper to taste.
   • Remove from heat and keep warm.
3. Cook the John Dory Fillets:
   • Pat the John Dory fillets dry with paper towels, then season with salt and pepper.
   • Heat 2 tbsp of olive oil and 1 tbsp of butter in a large non-stick frying pan over medium-high heat.
   • Add the fillets to the pan, skin-side down, and cook for 3-4 minutes until the skin is crispy.
   • Flip the fillets and cook for another 2-3 minutes on the other side until the fish is just cooked through and flakes easily with a fork.
   • Remove from the pan and set aside.
4. Assemble the Dish:
   • Place a portion of the sautéed vegetables on each plate.
   • Top with a John Dory fillet.
   • Drizzle the orange sauce over the fish and around the plate.
   • Garnish with chopped parsley and serve immediately.

Tips:

• For a more intense orange flavour, you can add a splash of orange liqueur (like Cointreau) to the sauce.
• Serve this dish with a side of steamed baby potatoes or a light salad for a complete meal.