From the kitchen of ‘Beach Byron Bay’, Head Chef David Lovett shares his at home recipe for one of the restaurants most popular dishes.

“This recipe uses fillets of John Dory with speck and just cooked sprouts. In the restaurant I use fish cutlets as the bone carries more flavour, keeps the fish moist and limits food waste. However, a good filet from your fish monger also works well” said David.

20 Minutes.

Serves 2.

2 x 200g John dory filet
75g speck
400g brussels sprouts
1 lemon

Preheat bbq & prepare brussels.
Preheat your bbq or griddle pan to high. Pick some of the leaves off the brussels. Then halve some and quarter others to create a nice mix of shapes and sizes. 

Cook speck
Using a sharp knife, dice the speck. Heat a fry pan to a medium heat with a drizzle of olive oil. Add the speck and render (let the fat melt) from the speck for 4 – 5 minutes. Reduce the heat to low for a further 2 minutes.

Turn the heat back up to high and once sizzling, add brussels and season with salt and pepper. Combine well. Allow to crisp up a bit before tossing. Remove from heat.

Cook fish
Lightly oil your fish on both sides and season with salt. Place your fish on the hot grill skin side down and gently press down on each fillet so the skin makes full contact with the grill. Don't move it, just let it cook for 2 minutes. Gently flip the fish with a spatula and cook for another 2 minutes. Remove and place on individual plates. 

To serve
Divide brussels and speck between plates. Add a lemon wedge to each and buon appetito.

About Beach Byron Bay

Beach Byron Bay celebrates and showcases the best of beach dining with a passion for great food, seasonality and a relaxed atmosphere - which all comes together in one beautiful restaurant located by the sea. welcome to beach byron bay.


October 19, 2016 by Timothy Ryder
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