• 4 fillets of john dory
  • sunflower oil
  • 10 spears of asparagus
  • knob of butter (for asparagus)
  • sugar
  • handful of oregano or sage
  • 50 g semi sun-dried tomatoes
  • 30 g butter
  • salt & pepper
  • zest of 1lemon
  • sea salt & white pepper
  • seasoned flour
  • oil for cooking


  • Coat the fish in seasoned flour and tap off the excess. Tip: Fry the fish in some oil skin side down first.
  • Add a knob of butter, a sprinkle of sugar & some sea salt to a pot of simmering water. Add asparagus spears to the water & cook. Turn the Dory and fry until golden brown.
  • Put butter in a pan and add tomatoes, a grating of lemon zest and a sprinkle of oregano or sage.
  • Serve John Dory with a side of asparagus and drizzle with the infused butter.