Season the John Dory inside and outside with salt and pepper, and place on the bed of vegetables. Pour the remaining chicken stock over the fish, and bake for about 15 minutes, basting with the ...

John Dory's firm flesh does not flake apart when fried, making it a perfect ingredient for that most British of suppers: fish and chips. Whip up a light tempura batter, substituting sparkling ...

Trim the scallions and slice in half lengthways. Season the fish all over with sea salt and black pepper and place in a medium sized baking tray. Scatter the asparagus halves and scallions in and ...

A simple but luxurious celebration of John Dory poached in champagne and herbs ... add the champagne and bring to the boil. Season the fish with salt and pepper, and lower into the champagne.

Good Friday means good fish. From whole-roasted John Dory to beetroot-cured ocean trout, we have all the seafood dishes you need for Good Friday this Easter. Good Friday is for good fish, and for your ...

Our family prefers to cook fish with the skin on, getting it nice and crispy. This dish is super tasty, fresh and zingy. The only tip we always tell people about cooking a nice piece of fish is ...

Cool the stock in a blast chiller or refrigerator. 1. Sear the lobster, mussels, and John Dory fish until there is a brown colour on the surface of the fish. 2. In a separate pot, boil water and ...

In a medium bowl, combine lemon juice and fish sauce. 2. In a large bowl, combine cucumber, bell pepper and noodles. 3. Add half the lemon-fish sauce mixture and toss to coat. Pour other half into a ...

4. To serve, divide potato and fish between plates and spoon over some sauce. Scatter with extra chopped herbs and serve with lemon wedges. If John Dory isn’t available, substitute small snapper, ...