Roasted John Dory, alubias de Tolosa and pancetta
By José Pizarro
For the alubias de Tolosa
- 500g alubias de Tolosa or turtle beans
- 1 small onion, finely chopped
- 5tbsp olive oil
- sea salt
For the John Dory
- 200g waxy potatoes, sliced
- 1 bulb garlic, cloves separated
- 2 kg John Dory
- Olive oil to drizzle
- Sea salt and freshly ground black pepper
- 150g pancetta, very finely chopped
Start by making the alubias de Tolosa. Put all of the ingredients in a large saucepan with 1.5litres of water (but don’t add any salt at this stage).
Bring slowly to the boil and cook for 10 minutes, then reduce the heat right down and cook very gently for 2 hours. When the beans are almost ready, add some salt and keep cooking slowly until they are tender but still holding their shape and the sauce is really thick.
When almost cooked, preheat the oven to 180°C (350°F /Gas 3). Scatter the potatoes and garlic in the bottom of a large roasting tin. Place the John Dory on top, drizzle with plenty of olive oil and season well. Roast for 30–40 minutes until just cooked. Test by inserting a sharp knife into the flesh; when it pulls away from the bone easily, it’s done.
Meanwhile, fry the pancetta in a dry pan until crispy. Serve the John Dory, potatoes and garlic with the cooked beans scattered with the crispy pancetta.