Are you in the mood for a delicious yet uncomplicated dish? Look no further than John Dory, a delicate fish that’s perfect for a quick weeknight dinner or an elegant gathering. All you need is to pan-fry it in a fragrant mix of olive oil, butter, shallots, a splash of white wine, and a squeeze of fresh lemon. Top it with some fresh herbs, and you have yourself a restaurant-quality meal that’s sure to impress!

“I’ve never forgotten this recipe & vowed to use it when required (…) I’ve returned to try it again as it’s an absolutely fabulous recipe.”

Spinney’s Cauldron

Known in France as Saint-Pierre, John Dory is quite popular due to its distinct taste and firm yet flaky texture. This beautiful fish has an oval shape and is typically bronze with shiny silvery-gold reflections, making it visually appealing on any plate.

One of its most recognizable features is the legendary dark circular spot on its side, often referred to humorously as its ‘tache’.

The fish’s characteristic dark circle on the skin is said to represent the thumbprint of Saint Peter. According to legend, Saint Peter caught this fish but was so taken with it that he gently released it back into the water. In another tale, he retrieved a coin from its mouth by following Jesus’s guidance.

In the UK, this lovely fish is called John Dory. The name is derived from the French moniker Jean-doré, which translates to “John the Golden,” referring to its lustrous skin. The transition from Jean to John in English showcases our playful adaptation of language in culinary terms.

This fish is not only delicious; it’s also incredibly versatile. Whether pan-fried, baked, or grilled, John Dory’s delicate flavor shines when prepared simply. I start with a humble yet flavorful recipe that enhances the fish’s natural taste without overwhelming it with heavy toppings.

John Dory is typically more expensive than other fish because it’s a prestigious catch from the sea. Famed for its flesh that easily peels away from the skin, it offers a mild flavor complemented by a hint of seaweed. Due to its delicate taste, it’s often featured in the renowned Bouillabaisse from Marseille.

If you can’t find John Dory, don’t worry! You can easily swap it out for other white fish like turbot, Dover sole, snapper, grouper, or halibut. Each of these options will bring a delightful flavor and texture to your dish.

When preparing your John Dory, it’s ideal to have it filleted by your fishmonger. Once done, you’ll receive two large, firm fillets from this distinctly-shaped fish.

This recipe harkens back to my childhood memories of watching cooking shows. The vibrant personality of Keith Floyd made cooking seem effortlessly charming, and his philosophy on lasting flavors has embedded itself in my cooking style.

Wash and dry the John Dory fillets. In a non-stick pan, melt olive oil and butter over medium heat. Add finely chopped shallots and sauté until they turn translucent. Then, add the fish fillets, carefully pan-frying them for just about a minute on each side. Don’t overcook!

Season the fish with a sprinkle of fleur de sel and fresh black pepper. Pour in a splash of white wine and the juice of one lemon. Turn off the heat and cover the pan, allowing the fish to gently finish cooking in the steam for about three minutes.

Before serving, if the sauce seems too runny, strain it into a saucepan and reduce for a minute. Serve hot and top it with freshly chopped parsley or chives.

Your pan-fried John Dory pairs exceptionally well with a variety of vegetables. Consider serving it alongside glazed Vichy carrots, sautéed green beans, or on a bed of creamy mashed potatoes. A touch of acidity from lemon complements the dish beautifully.

If you’d like to go the extra mile, drizzle over a classic beurre blanc sauce. Incorporated with a hint of smoked tea, it introduces intriguing flavor notes.

For an adventurous twist, try serving it with a sweet-sour rhubarb compote. The surprising harmony of flavors will elevate your dinner experience. Pair your meal with a floral white Burgundy or a lively white from the Loire Valley to really bring the dish to life.

1. Can I use other fish for this recipe?

Yes! If you can’t find John Dory, turbot, halibut, snapper, or grouper make excellent substitutes.

2. How long do I need to cook John Dory?

Cook the fillets for about one minute on each side. They finish cooking while covered off-heat for an additional three minutes.

3. How can I ensure my fish doesn’t become dry?

Be careful not to overcook it. As soon as it flakes easily with a fork, it’s done!

4. What wine pairs best with John Dory?

A floral white Burgundy or a crisp, mineral white from the Loire complements John Dory charmingly.

5. What are some vegetable sides that pair well with this dish?

Consider serving it with glazed carrots, sautéed green beans, or creamy mashed potatoes for a well-rounded meal.