John Dory may not be the prettiest fish to look at but it doesn’t taste any less delicious! Often used as a substitute for dover sole, red mullet and sea bass, its white flesh, flaky texture and mild and sweet flavour make it ideal to pair with bold flavours such as smoked paprika!

INGREDIENTS (4 servings)

  • 4 John Dory fillets (about 180g each)
  • 50g butter, softened
  •  1 tbsp olive oil
  • ½ tsp smoked paprika
  • 1 lemon, cut into wedges
  1. Combine the softened butter and paprika and set aside. Heat a large frying pan until very hot and add the olive oil. Season the fish well with salt and add the fillets to the pan, skin side down, pressing firmly with a fish press or the back of a spatula for a minute or so to stop the fillet from curling.
  2. Cook for about 2 minutes, then flip and add the paprika butter to the pan, basting the fish with it as it melts. Cook for another 2 minutes  until the fish is just cooked and the butter foamy.
  3. Remove from the pan and serve immediately with wedges of lemon.
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