1. In a pot, bring vegetable stock to a simmer then set aside.
2. Heat butter and oil in a large nonstick sauté pan over a moderate heat. Add the diced onion and gently fry until soft and translucent then add the garlic and chilli flakes and fry briefly until aromatic.
3. Add in the saffron, orzo and vegetable stock and bring to a simmer. Cook for 10-12 minutes or until orzo is cooked and stock has been completely absorbed and season generously with sea salt and cracked pepper.
4. Remove the orzo from the heat and stir through the parsley, lemon zest and juice.
5. Season john dory fillets with sea salt and cracked pepper. Place oil and fillets, skin side down, in a cold, nonstick pan. Place on a medium/high heat and fry until golden and crispy and mostly cooked through. Turn the fillets over and briefly cook the flesh side.
6. Finely chop pine nuts, parsley and garlic and place in a small bowl with olive oil and lemon juice. Season with sea salt and cracked pepper and mix well to combine.

TO SERVE
Spread the saffron orzo on a serving dish or individual plates, top with crispy john dory fillets and drizzle generously
with parsley sauce Pop on a few lemon wedges for extra zing.

CHEF'S TIP
To guarantee a gorgeous crispy skin on your john dory fillets, cook in batches to prevent overcrowding the pan.

Recipe supplied by Sanford Ltd.