Rick Stein's fillets of John Dory

Fillets of John Dory with warm potatoes, olives, capers and rosemary
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450 g (1 lb) unskinned John Dory fillets
4 tablespoons extra virgin olive oil, plus extra for brushing
4 small waxy new potatoes, such as Wilja
2 anchovy fillets in olive oil, drained
2 vine-ripened tomatoes, skinned and seeded
3 sun-dried tomatoes in oil, drained and cut into thin strips
4 black olives, stones removed and sliced
12 small capers in brine, drained and cut into thin strips
10 ‘needles’ of rosemary
A small handful of roughly chopped flat-leaf parsley
Salt and freshly ground black pepper
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Cut small John Dory fillets in half lengthways, and larger ones lengthways into 3. Brush them with the olive oil and put them on to a lightly oiled baking tray, skin side up. Season with salt and pepper.
Cut each potato lengthways into quarters and cook in boiling salted water for about 10 minutes or until tender. Drain and keep warm.
Cur the anchovy fillets lengthways into long thin slivers. Cut each wedge-shaped piece of tomato flesh into thin arc-shaped pieces.
Pre-heat the grill to high. Grill the John Dory for 2—3 minutes until just cooked through. Meanwhile, put the rest of the extra virgin olive oil into a shallow pan with the potatoes, anchovies, tomato pieces, sun-dried tomato strips, olives, capers and rosemary. Warm through over a gentle heat. Add the parsley and season to taste. Arrange the pieces of fish and the warmed vegetables attravtively on four warmed plates. Serve immediately.

Rick Stein - The Seafood Restaurant, Padstow.