Pan-fried John Dory with Brussels Sprout Salad

Serves 4-6


  • 3 (150g each) fillets of John Dory, skin on
  • 8 brussels sprouts
  • 2 tbsp grated pecorino
  • splash extra virgin olive oil
  • juice 1/2 lemon
  • 4 tbsp pepitas and sunflower seeds toasted



  1. Preheat oven to 170C
  2. In a medium size, oven safe fry pan, add a knob of butter. On high heat cook John Dory, skin down, for 2 minutes then place the pan with the John Dory into the oven and cook for a further 8 minutes.
  3. While the fish is cooking, shave the brussel sprouts with a mandolin or grater, holding the stem end.
  4. Add seeds, olive oil, and lemon juice and toss to combine, season with pepper.
  5. Once the fish is cooked, remove from oven, taking care with the handle as it will be hot. Set aside on a plate.
  6. Toss the salad in a hot pan until the brussells sprouts wilt slightly and season with salt, pepper and cheese.
  7. Serve the salad onto a plate with the John Dory and garnish with a lemon wedge.

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