For the John Dory, heat the oil and butter in a frying pan over a medium heat, add the John Dory fillet, skin-side down, and fry for 1-2 minutes.
Turn the fillet over and season, to taste, with salt and freshly ground black pepper. Fry for a further minute, then remove from the pan and set aside on a warm plate.
Add the almonds to the pan the fish was cooked in and stir fry in the residual juices for 30-45 seconds, or until golden-brown. Reserve the pan and its juices.
For the potatoes, boil the potatoes in a pan of salted water for 7-10 minutes, or until tender. Drain well, then crush lightly using a fork until the potatoes are broken down but not yet smooth.
Add the chopped parsley and oil and mix together until well combined. Season, to taste, with salt and freshly ground black pepper.
For the dressing, heat the oil in a frying pan over a medium heat. Add the garlic and pepper and fry for 3-4 minutes, or until softened and pale golden-brown.
Transfer the garlic and pepper to a food processor, add the honey and blend until smooth.
To serve, spoon the crushed potatoes into the centre of a serving plate. Place the John Dory on top of the potatoes. Spoon over reserved the almonds and pan juices. Drizzle the red pepper dressing around the edge of the plate.
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