2 John Dory fillets with skin
2 tablespoon olive oil
Salt
Pepper


Salsa

½ of one large vine tomato - peeled, de-seeded and diced
½ avocado peeled and diced
½ lemon- peeled, segmented and diced
½ orange- peeled, segmented and diced
¼ pink grapefruit, segmented and diced
1-2 tablespoon extra virgin olive oil
salt
pepper

METHOD

THE FISH

Heat oil in frying pan and season the John Dory with salt and pepper.

Fry John Dory skin side down until crispy. Turn the fish and cook for a further 3-4 minutes or until fish is ready.

Remove from pan and leave to rest.


THE SALSA

Mix all the remaining ingredients together and mix in the olive oil and season to taste (best made the day before so that all the flavours infuse).

Place salsa on plate and serve with the John Dory.

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