Cooking John Dory Fillets: Easy Recipes and Tips 

John Dory's odd appearance may not be a winner in the looks department, but its delicate, flaky flesh is incredibly delicious! 

Also known as St. Pierre's Fish or St. Peter's Fish, John Dory is a very unusual-looking, flat, bony fish with long spines on its dorsal fin. Don't be fooled by its look. John Dory fillets are a top choice of fresh seafood in NZ, Australia, the United Kingdom, and continental Europe. 

How to Cook John Dory Fillets 

John Dory typically commands a high price in fine-dining restaurants. It is a more expensive option because of its low yield, but its potential for gourmet fish meals will make every penny worth it. More often served as a fillet than a whole fish, John Dory fillets are wonderful pairings to stronger-tasting seafood plates like soups, stews, and bouillabaisse. 

This saltwater fish is rather popular in French cuisine with its mild, slightly sweet flavour and many variations of cooking methods! You can serve it sauteed, steamed, baked, and many more ways, and still achieve the same buttery mouthfeel comparable to turbot, sole, and brill. 

If you're looking to cook John Dory fillets yourself, here are some tips to get you started: 

• Keep it simple: John Dory is a delicate fish, and strong spices or heavy sauces can easily overpower its flavour. Stick to simple seasonings like salt, pepper, and lemon juice, allowing the natural flavour to shine through. 
• Don't overcook it: Overcooked John Dory is tough and dry. Aim for a cook time of 3-4 minutes per side or until the flesh is opaque and easily flakes with a fork. 
• Use a non-stick pan: John Dory fillets are delicate and prone to sticking, so it's best to use a non-stick pan to avoid mishaps. 
• Get creative with your sides: John Dory pairs well with many different sides, from roasted vegetables to a simple green salad. Experiment with different flavours and textures to find your perfect pairing. 

Meanwhile, you might want to try these John Dory fillet recipes: 

Serve it baked: John Dory with Lemon Caper Dressing 

Bake your John Dory fillets using their own juices, plus olive oil, lemon juice, and capers to dress them. 

Ingredients: 

• 2x tablespoons olive oil plus 2-3 extra to serve 
• 2x 180g John Dory fillets with skin on 
• 2x teaspoons capers in brine 
• 1/2 lemon, juiced 
• Freshly ground black pepper 

Method: 

Preheat oven to 180C (350F). Grease an oven-proof dish or skillet with olive oil and place the fish with the skin side down. Bake for 10-15 minutes (a little longer if the fillets are thicker). If there is resistance when you poke a skewer into the flesh of your fish, it needs a little more time to cook. If the skewer pushes in and comes out easily and the fish is flaky, it's ready. 

Move from the oven to serving plates. Mix olive oil, lemon juice, and capers in the pan. Sprinkle pepper over the fish and drizzle with dressing. Serve with a mixed green salad or watercress. 

Serve it fried: John Dory with smoked paprika butter

If you crave pan-fried dishes, try Adam Liaw's recipe for John Dory fillets; it's sure to satisfy. 

Ingredients: 

• 50g butter, softened 
• ½ tsp smoked paprika 
• 1x tbsp olive oil 
• 4x John Dory fillets (about 180g each) 
• Salt, to season 
• 1x lemon, cut into wedges 

Method: 

Mix the butter and paprika and set aside. Next, heat a large frying pan until it's hot and add the olive oil. Ensure your fillets are well salted before adding them to the pan, skin side down, and pressed down hard for about a minute to prevent curling. 

After cooking for about 2 minutes: 

1. Flip the fish over and add the paprika butter to the pan. 

1. As it melts, baste the fish with it. 

1. Cook for another two minutes until the fish is cooked or the butter is frothy. 

1. Take the food out of the pan and serve it immediately with lemon wedges. 

Enjoy cooking your John Dory Fillets! 

We hope these tips help you cook up a delicious John Dory fillet. Good luck, and happy cooking!