Pan-fried John Dory

Pan-fried John Dory

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
8 mins
Photographer
Steve Brown

There are few things better than tender fillets of white flat fish, fried in butter to a crisp golden brown and served with a wedge of lemon. But if you want to go one step further, try serving this Dory with confit kipfler potatoes, a chunky caponata dressing and the sweet and sour capsicum emulsion.

Ingredients

Quantity Ingredient
4 x 200g john dory or sole fillets, skin on
salt
20ml grapeseed or canola oil
60g butter
few drops lemon juice
pepper

Method

  1. Season the fish fillets lightly on the fleshy side. Heat the oil in a heavy-based frying pan on a medium-high heat. Add the fish to the pan, seasoned side down, and fry for 3 minutes. Season the skin side. Add the butter to the pan and cook to a light brown foam. Lift the fish carefully to check its colour, and when it is a light golden brown turn onto the skin side. Add the lemon juice and continue to fry for another couple of minutes, basting continuously. Use a sharp knife to check the fish at its thickest place; it should still be slightly translucent.
  2. Serve straight away, skin side down, on warm serving plates.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again