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.
Nice blog. Love your recipes!
Keep up the good work.
Thanks Michael! I have been a bit swamped to blog lately, but hopefully back into the swing again soon 🙂