John Dory Carpaccio with Candied Tomatoes Recipe

Ingredients:

• 4 fresh John Dory fillets, sliced as thin as possible
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon honey
• 1 tablespoon capers, drained and chopped
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 pint cherry tomatoes
• 1/2 cup sugar
• 1/2 vanilla bean
• 1 sprig of thyme

Instructions:

1. Arrange the sliced John Dory on a large platter, overlapping slightly if necessary.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, capers, Dijon mustard, salt, and pepper.
3. Pour the dressing over the John Dory slices. Be sure to coat all of the fish in the dressing.
4. Cover the platter with plastic wrap and refrigerate for at least 30 minutes to allow the fish to marinate.
5. Meanwhile, preheat your oven to 250°F. Line a baking sheet with parchment paper.
6. Cut the cherry tomatoes in half and toss them in a bowl with the sugar, scraping the seeds from the vanilla bean into the mixture.
7. Spread the tomatoes on the prepared baking sheet and top with the sprig of thyme.
8. Bake for about 2 hours or until the tomatoes are wrinkled and slightly caramelized. Allow to cool.
9. When ready to serve, sprinkle the candied tomatoes over the John Dory carpaccio.

Serving Suggestions:

Serve the John Dory Carpaccio with Candied Tomatoes as an appetizer, perhaps as part of a seafood course. This dish is perfect for an outdoor summer meal, served with a crisp white wine or a sparkling rosé.