• 500g John Dory fillets (skin off), diced into bite-size pieces
  • 300g fresh local prawns (= shelled weight)
  • 8 red vine tomatoes, scored and boiled until you have loose skin, cooled in ice, peeled and then diced - this is known as concasse
  • 4 tblsp onion, finely diced
  • 1 tsp garlic purée (or finely diced)
  • 4 tblsp sweet chili
  • 2 tblsp basil pesto
  • 4 tsp sliced olives (we use kalamata black olives)
  • 2 tblsp chopped coriander
  • 2 tblsp chopped spring onion


  • Heat a pan and add a little vegetable or sunflower oil. Tip in the John Dory and spread out so that all pieces are touching the base of the pan and are being sealed and coloured. If you find that the fish is stewing simply strain off the water and fish juices and start again - best to do this in batches if you have a small pan.
  • Once you get a little colour on the monkfish, add the prawns and the diced onion and get a seal and colour on the prawns. (NB: Prawns are put in pan a little later than the John Dory as they cook faster.)
  • Add 6-8 tablespoons of the tomato concasse. If it's dry-looking, add a little water and add the garlic, ¾ of the sweet chili sauce, ¾ pesto and ¾ olives and cook on a hot hob for 2 minutes. Taste at this stage and add more sweet chili/pesto/olives if you like.
  • Add the spring onion and coriander at the last second so that they keep their bright green colour. Mix well and serve with basmati rice.