Only a little time for a lot of taste.


  • 4 fillets john dory
  • 1 cup chickpeas (soaked overnight) and boiled for 30 minutes
  • 0.25 tsp cumin powder
  • 0.25 tsp cardamom powder
  • 0.5 tsp sweet paprika powder
  • 0.25 tsp fennel seed powder
  • 0.25 tsp coriander powder
  • 1 shallot (peeled and diced)
  • 1 clove garlic (crushed)
  • 8 cherry tomatoes (halved and dried)
  • juice of half a lemon
  • 50 ml olive oil
  • bunch of basil (handful, shredded)
  • 2 tblsp diced chorizo
  • 2 tblsp tomato sauce
  • 1 orange (segmented and keep juice)
  • 1 cup crème fraiche


  • Heat a large pan over moderate heat. Add the olive oil and sweat off the shallot and garlic for 30 seconds. Add chorizo and cook for 1 minute.
  • Add all spices and cook for 2 minutes; season with salt and pepper. Add tomatoes, tomato sauce, chick peas and simmer over low heat for 10 minutes; add basil and lemon juice.
  • Heat a non-stick frying pan, add a little vegetable oil and cook fillets of John Dory for 2 minutes each side; season with salt and pepper and a squeeze of lemon juice.
  • Mix orange segments and crème fraiche together and add half the juice.

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