Roast whole dory with caramelised garlic and crushed black pepper

AT A GLANCE

  • Serves 2 people

  • 100 gm butter, coarsely chopped
  • 2 (about 750gm each) whole dory, heads removed
  • 1 tbsp whole black peppercorns, toasted and coarsely crushed
  • 300 ml fish stock
  • 2 tsp finely chopped flat-leaf parsley
  •  
  • Caramelised garlic
  • 30 gm butter
  • 12 cloves of garlic, peeled
  • 2 tsp white sugar
  • 40 ml fish stock
01   For caramelised garlic, preheat oven to 180C. Melt butter in a heavy-based oven-proof saucepan until golden, add garlic, stir to combine, then scatter with sugar and stir for 3 minutes or until garlic is golden. Add stock, cover and roast in the oven for 5 minutes.
02   Increase oven temperature to 200C. In a large cast-iron frying pan, melt butter, add dory, caramelised garlic cloves and black pepper and cook over high heat for 3 minutes or until browned. Turn and add fish stock, then bring to the boil, cover, transfer to oven and roast for 6 minutes. Turn fish and roast for a further 6 minutes.
03   To serve, place dory onto a plate, spoon over juices and garlic and scatter with parsley.

Recipe:

STEVE HODGES, FISH FACE

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN

Drinking Suggestion:

BRIGHT YOUNG UNWOODED RED, SUCH AS TEMPRANILLO.

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