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1
Preheat the oven to 350F.
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2
Take one zucchini, top and tail it, then thinly slice on a mandolin lengthways.
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3
You should get 12 good long strips.
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4
Lay these side by side on a tray, sprinkle with the salt and let stand for 8 minutes to draw out the moisture, which will make it easier to wrap the fish in.
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5
Rinse off the salt.
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6
Layer 6 slices lengthways side by side slightly overlapping onto a tea towel and pat dry.
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7
Repeat with the remaining slices.
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8
Now a John Dory has three pieces in one fillet.
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9
Fold the pieces lengthways like a little parcel, then place in the middle of the zucchini ribbons.
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10
Using the tea towel as a guide, carefully lift and wrap the zucchini around the fish, then place, seam side down, onto a tray.
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11
Heat a skillet over high heat, add 3 teaspoons of the olive oil and place the zucchini-wrapped fish, seam side down, into the pan and pan fry for 2 minutes.
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12
Turn over, turn down the heat and fry the presentation side for 3 minutes.
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13
Carefully take out of the pan and place on a baking sheet.
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14
Wash the pan.
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15
Now dice the remaining zucchini (and any left-over fish scraps).
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16
Place the clean pan over high heat, add the rest of the oil and heat for 1-2 minutes.
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17
When hot, add the diced zucchini and cook for 2 minutes.
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18
Turn down the heat to medium, add the potato and tomato and cook for 2 minutes.
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19
Add the currants, pine nuts and wine, turn up the heat to high and cook until the liquid is reduced by half.
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20
Take off the heat, add the herbs and season with salt and pepper.
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21
Put to the side.
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22
Put the tray of zucchini-wrapped John Dory in the oven for 10 minutes.
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23
Steam the zucchini flowers for 2-3 minutes.
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24
To serve, divide the zucchini mixture between plates.
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25
Squeeze the lemon juice over the fish.
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26
Place on the plates, lay the zucchini flowers on top, drizzle with olive oil and crumble over the feta.
