John Dory is a versatile fish - it can be pan-fried, grilled, baked whole, steamed, poached or roasted. As with all fish, it's important not to overcook John Dory. Also, it's often wise to keep the skin on to protect the delicate flesh during cooking.
The only real difficulty cooking John Dory lies in the filleting. It is an unusual fish - although technically a round fish, its bone structure is more akin to a flat fish. The unusually large head and spiky sides can also throw an under-confident filleter. If in any doubt, then ask your fishmonger to fillet for you.
John Dory is a versatile fish. It works well with big spices, as chef Shaun Hill demonstrates in his recipe for John Dory with potato rasam.
John Dory is also happy when partnered with other flavours of the sea - like clams or mussels. The firm fish works well in a seafood stew. But often all that is needed with pan-fried fillets is a drizzle of butter, or squeeze of lemon juice.
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