John Dory with cauliflower couscous and corn purée (Mark Southon)

Corn purée

• 25 g unsalted butter
• 375 g canned corn kernels (265 g drained weight)
• 100 g pouring (whipping) cream

Cauliflower couscous

• 100 g flaked almonds
• 300 - 350 g cauliflower, broken into florets
• 50 g unsalted butter, cut into pieces, plus an extra 2 tsp for frying
• 2 spring onions/shallots, trimmed and finely sliced
• 60 g sultanas
• 10 sprigs fresh chives, finely chopped
• salt, to taste
• ground black pepper, to taste
• 1 orange, pith removed and segmented

Fish fillets

• 1 tbsp olive oil
• 4 John Dory, skinless fish fillets (approx. 180 g each - see Tip)
• 1 orange, juiced
• 1 tsp unsalted butter
• freshly squeezed lemon juice, to drizzle
• fresh coriander, leaves only, for garnishing