John Dory is sometimes a little hard to find here, but well worth grabbing when you spot it. This basic sauce is just perfect for this fish but any white flesh fish can be used. I served it with new Pink Eye potatoes and snow peas.
This recipe is from Pete Evans, we have three of his cookbooks now and I have favourite recipes from each of them.
Ingredients: serves 2
plain (all-purpose) flour for coating
Salt & Pepper for seasoning
2 x Dory fillets
1 tablespoon chopped parsley
juice of ½ lemon
lemon wedges to serve
Put the flour in a bowl and season with salt and pepper. Lightly coat the fish in the seasoned flour.
Heat fry pan to meduim and cook the fish for about 2 minutes on each side. Remove the fish and keep warm
Turn the heat up to high and add the butter and cook on high heat for a few minutes, until it just starts to brown. Immediately add the parsley (be careful as it will pop and spit). Allow the butter to colour further for a minute or so. Add a squeeze of lemon juice and allow the butter to foam. Spoon the butter sauce over the fish (and new potatoes) and serve with lemon wedges.