John Dory with Herb and Citrus Crumb

Recipe courtesy of Masterchef at Home by Masterchef, published by Macmillan Australia, RRP: $54.99, photography by Rob Palmer; contestant portraits by Network Ten.

Indulge in the rich, velvety goodness of a beurre blanc – a classic French butter sauce made by balancing vinegar and butter to create a delicate sauce that’s the perfect accompaniment to fish. The crumb brings a burst of herbaceous crunch and texture. Serve alongside a crisp garden salad for a fresh finish.

Serves 4

Ingredients

• 4 x 200g john dory fillets, skin removed
• zest of 1 lemon
• 1 tablespoon grapeseed oil
• salt flakes and freshly ground black pepper

CITRUS BEURRE BLANC

• juice of 1 grapefruit
• juice of 1 orange
• zest and juice of 1 lemon
• 2 tablespoons white vinegar
• 2 dill fronds
• ½ teaspoon caster sugar
• 150 g cold unsalted butter, cut into cubes
• salt flakes and freshly ground black pepper

HERB AND CITRUS CRUMB

• 50 g unsalted butter
• 200 g panko crumbs
• 2 teaspoons fresh lemon juice
• 1 tablespoon finely chopped flat-leaf parsley leaves
• 1 tablespoon finely chopped basil leaves
• 1 teaspoon salt flakes

CRISPY SAGE LEAVES

• 75 g unsalted butter
• 20 sage leaves
• salt flakes

TO SERVE

• dill fronds
• green salad

Method

Preheat the oven to 180°C fan-forced. Line a baking tray with foil topped with a layer of baking paper.

Place the john dory fillets on the tray and cover with the lemon zest, grapeseed oil and a pinch of salt and pepper. Cover the fish with foil and enclose tightly, then bake until cooked through, 10–15 minutes. Set aside.

Place all the citrus beurre blanc ingredients, except the butter and seasoning, in a small saucepan over medium heat. Simmer until the liquid has reduced by two-thirds. Remove from the heat. Using a stick blender, gradually blend in the butter until combined. Season with salt and pepper to taste. Set aside.

For the herb and citrus crumb, melt the butter in a saucepan over low heat, add the panko crumbs and cook until golden and crispy. Remove from the heat. Transfer to a bowl, add the remaining crumb ingredients and mix until combined. Set aside.

For the crispy sage leaves, melt the butter in a small saucepan over medium heat. Add the sage leaves and cook until crispy and dark green. Remove from the pan, season with salt and set aside on paper towel.

To serve, place the john dory on serving plates. Top each fillet with the herb and citrus crumb, crispy sage leaves and dill and serve with the citrus beurre blanc and the green salad on the side.