John Dory is a beautifully firm, white fleshed fish that is wonderfully prepared in William Drabble's recipe with mussels.
Lightly buttered with a touch of lemon, any white flesh fish fillets are suitable for this dish but John Dory is perfect. Take care not to burn the butter when you're making the sauce - cook it just enough so it's golden and tastes nutty.
John dory fish served with smoked spring garlic and crayfish by chef Daniel Humm of Eleven Madison Park from NY
John Dory with Tomato Cream Sauce ... I fell in love with John Dory in Sydney. Such an amazing fish!
Whether you're simmering a sauce or frying up something tasty, looks like you've got a new right-hand pan. Unless you're a lefty.
Pan-Fried John Dory Recipe
Rick Stein's John Dory alla Carlina | Food | This Morning
To experience John dory is something you won't soon forget. Mild, sweet, and flavorful, this...
Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing, Pied à Terre, Central London restaurant