John Dory with Summer Coleslaw

John Dory:

1. Heat the oven to 180C.
2. Then trim the John Dory, cut off the fins and the head.
3. Line a flat baking tray with tinfoil and greaseproof paper then put fish onto the baking sheet.
4. Season the fish with some salt and drizzle all over with good quality olive oil.
5. Place in the oven at 180C for 15-18 minutes.
6. Remove the fish from the oven and take it off the bone.

Coleslaw:

1. In a saucepan heat the white wine vinegar and sugar in a saucepan.
2. Heat gently until the sugar is dissolved and the mixture has reduced by half.
3. Add the raisins and sultanas allowing them to sit in the sweet and sour mixture (this can be done well in advance).
4. Shred the white cabbage finely and put it into a large bowl.
5. Add the raisin and sultanas to the cabbage (there shouldn't be much liquid left) and mix everything together thoroughly.
6. Dress with some quality olive oil mix thoroughly once again.
7. Finally sprinkle with pine nuts and check seasoning, adjust if necessary.

To Serve:

1. Put some fish on a plate with a wedge of lemon and some coleslaw.