List of Ingredients
- 21 OZ. of John Dory fish fillets, skinned
- 1/2 C. of eggplant
- 1/2 C. of zucchini
- 1/2 C. of red bell pepper, chopped
- 1/3 C. of tomato, chopped
- 20 of black olives, pitted
- 1 shallot
- 1 anchovy fillet in oil
- Garlic
- Flour
- Fresh chili pepper
- Mint
- Butter
- Extravirgin olive oil
- Salt
- Pepper
Method
Clean the eggplant, the zucchini, the tomato and the pepper, then cut them all into small cubes and place them in a bowl. Randomly make about 10 small cuts in the John Dory fillets and insert an olive into each cut.
Dip the fillets in flour and brown them in a pan with 2 tablespoons of oil and a pat of butter for 7-8 minutes, cooking first the side with the olives and turning them over toward the end. Salt and pepper both sides.
Peel and mince the shallot, fry it in another pan with 1 garlic clove, 1 small chili pepper and the crumbled anchovy fillet for a couple of minutes, then add the cubed vegetables, a little salt and pepper, 6 minced mint leaves and cook for 1 more minute. Cut each fish fillet in half to get 4 portions and serve them with the vegetables.