Crumbed John Dory with braised beans

To make the braised beans, cut the beans in half on the diagonal. Heat half the olive oil on low-medium in a heavy-based saucepan. Add the garlic, onion and some salt, and stir for about 10 minutes, or until the onion is soft.

Add the tomatoes along with their juice and stir to heat through. Add the beans and half the dill. Simmer over a very low heat, covered, for about 20 minutes, stirring frequently.

Remove the lid and simmer for a further 35 minutes, or until the beans are soft and tender and the sauce has reduced. The beans will have lost their colour slightly.

Add the remaining dill, olive oil, lemon juice and freshly ground pepper. Taste to check the seasoning.

Set up a crumbing station for the John Dory fillets using three bowls: one containing the flour, one for the egg wash, and one for the breadcrumbs. Place a large plate next to the last bowl.

Coat the first fish fillet in flour and shake off the excess. Dip in the egg wash, then place in the breadcrumbs and coat all over. Shake off the excess and place the fillet on the plate. Repeat with the rest of the fish, and set aside.

Heat the vegetable oil in a saucepan large enough to take about three or four fillets at a time and check the temperature with a thermometer. The temperature must be maintained at 180C during the entire cooking process, so don't be tempted to overcrowd the pan.

Cook your first batch of fillets until golden brown, remove and place on a plate lined with paper towels to soak up the excess oil. Repeat until all fillets are cooked.

Divide the beans among four large plates, place two fillets on each and sprinkle with some salt and a good grind of pepper. Put a lemon wedge on each plate and serve immediately.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.