Butter Roasted John Dory Filet
With Toasted Potatoes, Oven-Dried Tomato, and Olive Oil Poached Artichoke
With Toasted Potatoes, Oven-Dried Tomato, and Olive Oil Poached Artichoke
Introduction: An elegant seafood dish featuring buttery roasted John Dory fillet infused with lemon and rosemary, paired with rustic Tuscan garnishes. Light, vibrant, and beautifully plated, this dish is a tribute to refined coastal Tuscan cuisine.
Sauté the John Dory filet in melted butter with lemon slices and rosemary. Finish cooking in a preheated oven at 375°F for 6 minutes.
Halve Roma tomatoes, season with salt and pepper, drizzle with olive oil, and oven-dry at 300°F for 20 minutes.
On a plate, place the John Dory filet with the lemon butter sauce, accompanied by baked potato slices topped with dried tomato, and warm olive oil-poached artichokes.
| Calories | 490 |
|---|---|
| Protein | 42g |
| Fat | 30g |
| Carbohydrates | 15g |
| Sodium | 380mg |
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Montenidoli Vernaccia di San Gimignano Tradizionale 2021
Bright and aromatic with notes of pear, citrus zest, and white flowers. A mineral-driven palate brings refreshing acidity that complements the delicate richness of the John Dory and the buttery lemon sauce.