Name: Chilli and lemon crumbed john dory
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup (140g) stale breadcrumbs; 2 fresh long red chillies, sliced thinly; 1 clove garlic, crushed; 1 tablespoon finely grated lemon rind; 60 gram butter, melted; 4 x 200g john dory fillets; 1 tablespoon lemon juice; 1 3/4 cup (350g) white long-grain rice; 1 1/4 cup (310ml) water; 400 millilitre can coconut cream; 1 teaspoon white sugar

Chilli and lemon crumbed john dory

John dory is a mild tasting fish that lends itself well to a multitude of flavours. We've given it an Asian influence here, teaming it with chilli and coconut rice.

Ingredients

2 cup (140g) stale breadcrumbs

2 fresh long red chillies, sliced thinly

1 clove garlic, crushed

1 tablespoon finely grated lemon rind

60 gram butter, melted

4 x 200g john dory fillets

1 tablespoon lemon juice

1 3/4 cup (350g) white long-grain rice

1 1/4 cup (310ml) water

400 millilitre can coconut cream

1 teaspoon white sugar

Method

1.For coconut rice, rinse rice under water until water runs clear; drain. Combine rice with remaining ingredients in medium heavy-based saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, covered tightly, about 15 minutes or until rice is tender. Remove from heat; stand, covered, 5 minutes.

2.Preheat oven to 200°C/180°C fan-forced.

3.Meanwhile, combine breadcrumbs, chilli, garlic, rind and butter in medium bowl.

4.Place fish on oiled oven tray; pat crumb mixture onto fish, drizzle with juice. Cook, uncovered, about 15 minutes or until fish is cooked through. Serve fish with coconut rice and wedges of lemon, if desired.

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Ingredients

Method

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