Recipes from Dinner with Justine, by Justine Schofield

BAKED JOHN DORY WITH FENNEL AND TOMATO

Serves 4

John Dory, although fairly ugly in appearance, is one of the best eating fish. Its white, medium-firm flesh is succulent and exceptional when cooked on the bone because it stays moist. There aren't too many bones so, once cooked, it is really easy to portion and eat. This simple recipe brings out the delicate flavour of the fish and the combination of fennel and cherry tomatoes adds a sweet touch. Accompany with simple steamed or roasted waxy potatoes, like kipflers, new potatoes or baby desirees.

½ teaspoon coriander seeds, bruised

1 fennel bulb, very finely sliced, fronds reserved to serve

2 cherry tomato vines (or 250g cherry tomatoes)

2 French shallots, finely sliced

1 x 1.4kg-1.6kg whole John Dory, cleaned, gutted and head removed

250ml dry white wine

salt flakes and freshly ground black pepper

40g cold butter, cut into cubes

1 tablespoon chopped flat-leaf parsley leaves

Preheat the oven to 180C. Grease a large ovenproof baking dish.

Toast the coriander seeds in a small saucepan over medium heat until fragrant.

Arrange the fennel, tomatoes (snipped into four even bunches if on the vine), shallot and coriander seeds in the centre of the prepared dish to make a bed for the fish. Place the fish on top of the vegetables and add the wine and salt and pepper. Scatter a quarter of the butter over the fish. Bake in the oven for 30-35 minutes, basting with the juices once or twice. To check if the fish is cooked, pierce a knife into the thickest part of the flesh. If the flesh flakes away with ease, it is ready; if it doesn't, return the fish to the oven for another five minutes. Please note that the cooking time will vary according to the thickness of the fish.

Remove the fish and serve it one of two ways: either take off the skin and backbone and carefully lift off the fillets, keeping them warm on a large platter covered with foil, or keep the fish whole and serve it in the baking dish.

Place the dish of vegetables over medium-high heat on the stovetop and reduce the liquid for a couple of minutes. Whisk in the remaining butter until combined, then sprinkle in the parsley. To serve, pour the juices and vegetables over the filleted or whole fish and garnish with the fennel fronds.

TIP: Other whole fish that can be used for this recipe include sole, flounder, baby snapper and whiting.

FUDGY FLOURLESS CHOCOLATE CAKE

Serves 8

This wonderfully fudgy, moist and very easy to make cake is for all my gluten-intolerant friends who love their cake and want to be able to eat it, too. It is very rich, so a dollop of cream, ice-cream or a handful of fresh berries is recommended when serving.

350g dark chocolate (70% cocoa), broken up

250g unsalted butter

salt flakes

6 eggs

300g caster sugar

100g almond meal

cocoa powder, to serve

creme fraiche or double cream, to serve

Preheat the oven to 160C. Grease and line the base and side of a 22cm springform cake tin with baking paper.

Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Add a small pinch of salt and set aside to cool to room temperature.

Whisk the eggs in the bowl of an electric mixer until frothy, then slowly add the sugar, about 50g at a time, and keep mixing until thickened to the ribbon stage (when the beaters are lifted you can draw a ribbon in the mixture). Fold in the melted chocolate mixture with a metal spoon, then fold in the almond meal.

Pour the cake mixture into the prepared tin and place on a baking tray. Bake in the oven for 40-45 minutes, or until a skewer inserted in the centre of the cake comes out with only a few moist crumbs attached. Switch off the oven and let the cake cool completely in the oven with the door slightly ajar. The cake will collapse a bit – this is completely normal and the nature of a flourless cake.

Cover the cake and place in the fridge for two hours until cold and fudgy in the centre. Turn out onto a platter and dust with the cocoa powder and a small sprinkle of salt flakes. Serve each portion with a dollop of creme fraiche or double cream.

Join Justine Schofield for a Meet the Chef event at University House, ANU, on April 22, from 6.15pm for cookbook signing, two course dinner from 7pm. $65. Bookings: 61255270.