A perfect summer dish.


  • 1 whole john dory fish
  • ¼ head of white cabbage
  • 300 g raisins
  • 300 g sultanas
  • 500 ml white wine vinegar
  • 3-4 tablespoons of caster sugar
  • small handful of pine nuts
  • lemon
  • quality olive oil
  • salt


  • John Dory:
  • Heat the oven to 180°C.
  • Then trim the John Dory, cut off the fins and the head.
  • Line a flat baking tray with tinfoil and greaseproof paper then put fish onto the baking sheet.
  • Season the fish with some salt and drizzle all over with good quality olive oil.
  • Place in the oven at 180°C for 15-18 minutes.
  • Remove the fish from the oven and take it off the bone.
  • Coleslaw:
  • In a saucepan heat the white wine vinegar and sugar in a saucepan. 
  • Heat gently until the sugar is dissolved and the mixture has reduced by half.
  • Add the raisins and sultanas allowing them to sit in the sweet and sour mixture (this can be done well in advance).
  • Shred the white cabbage finely and put it into a large bowl.
  • Add the raisin and sultanas to the cabbage (there shouldn’t be much liquid left) and mix everything together thoroughly.
  • Dress with some quality olive oil mix thoroughly once again.
  • Finally sprinkle with pine nuts and check seasoning, adjust if necessary.
  • To Serve:
  • Put some fish on a plate with a wedge of lemon and some coleslaw.

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