Recipe for John Dory fillets, vegetable compote, bell pepper, mild curry sauce.

Clean and peel the vegetables (except for the small sweet peppers), cut them into cubes. Cook them in a wok with a little olive oil along with chopped onions and garlic, 1 teaspoon of vegetable spices, salt, and pepper. Let them stew for 15 minutes. Set aside and keep warm. Wash the sweet peppers, cut them in half, remove the seeds, and oil the surface. Cook them in a pouch using parchment paper for 1 to 2 minutes in the microwave. Set aside.

Mix the fish stock with the crème fraîche and 1/2 teaspoon of mild curry. Let it reduce slightly. Keep warm. Cook the fish fillets for 2 minutes on each side in butter, basting them frequently. Plate each fish fillet surrounded by the vegetable compote and sweet pepper. Serve with the curry sauce.

To finish, this recipe is also available on my blog.