John Dory filet with curry scent

Finally we could spend a nice weekend on the Belgian coast. I like to go there as there is a nice selection of (truly) fresh fish ... and I adore fish! I am from the boring school of "fish should not be tempered with" ... Therefore, I like it with little seasoning or very little extras or (better) as is. This time I have used a bit of curry to give it just a bit of scent and some more bite to the vegetables. It is fast, light and tasty ... and as usual it requires filleting the fish, which results in wasting lot of nice fish. No alternative here this time.

Serves: 2 as a main course
FlexiPoints: 5

Suggested wine: A pinot grigio would do! From Italy of course!
Special equipment: none

Ingredients:
1 John Dory fish (800g)
1 red onion
1 courgette
2 bell peppers (or paprika)
1 tbsp mild curry powder
3 tbsp oil
Salt and pepper to taste

Ingredient note: John Dory is a funny looking fish with a king of an eye on the side ... to be sure it is clear in every language I give you a link instead of trying out to add the name in several languages!!!

How-to:
1. Filet the fish or get your fishmonger to to so. Be sure to leave the skin on!
2. Mix the oil with the curry, some salt and pepper. Brush both sides of the filets and set aside.
3. Slice the pepper in stripes. Slice finely the onion. Cut the courgette on half moons. Pre-heat a wok or a similar non-stick pan. Add the remaining spicy oil and the vegetables. Cook on medium heat with the lid on stirring frequently until they are soft (between 10’ and 15’). Remove from the heat and keep warm.
4. Put the fish filet on an hot grill with the skin side down. Cook on medium heat until most of the fish is cooked (flesh must be mostly white in color) or about 6’. Turn the fish and remove the pan immediately from the heat.
5. Distribute the vegetables on two dishes. Place the fish on top (skin side up). Serve immediately.