Wild John Dory Fillet

John Dory is a white and succulent flesh fish. It is said that the name comes from the French “Jaune Doré”.

We will start with a whole fish weighing around 900g. You will receive 2 fillets for a total fillet weight of about 300g with skin.

1 portion of 300g is enough for a meal for 2 people.

Product Features: Fillet

Size: 2X300g

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: Brittany

French Name: Saint Pierre (Zeus faber)

Packing: vacuum pack

In case our supplier would not find a fish of the good size to be filleted in the number of fillets indicated, we will focus to provide you with the total weight you ordered rather than the number of fillets.

From: 339.00 $

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                                                                         Pan-fried John Dory with smoked paprika butter

                                                                                                                                                                  TIME: 30 mins

                                                                                                                                                                      Serve: 4

                                                                                                              50g butter, softened                                                           ½ tsp smoked paprika

                                                                                                              1 tbsp olive oil                                                                       4 John Dory fillets (about 180g each)

                                                                                                              salt, to season                                                                       1 lemon, cut into wedges

 

  1. Combine the 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 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 a further 2 minutes until the fish is just cooked and the butter foamy. Remove from the pan and serve immediately with wedges of lemon.

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