• 10 spears of asparagus
  • pinch of sugar
  • knob of butter
  • salt
  • sun-dried tomato and oregano sauce
  • 50 g semi-sundried tomatoes
  • 30 g butter
  • zest of 1 lemon
  • handful of fresh oregano (chopped)
  • 4 fillets of john dory (skin on)
  • flour, seasoned with salt and pepper
  • vegetable oil for cooking


  • Break the tips off the asparagus and boil in a little water that has a little sugar, butter and salt in it.
  • To make the sauce: chop the tomatoes into large chunks. Melt the butter and add the tomatoes to the butter with the lemon zest and the oregano.
  • Dip the fish in seasoned flour, and pat off the excess. Heat the pan to very hot and then add some oil.
  • Place the fillets skin side down on the pan, and fry the fish for
  • 4 minutes, then turn and cook the other side for a further 4 minutes.
  • Put the asparagus on a plate.
  • Top with the fish and pour the sauce over.


Martin's tips: Use a heavy pan at maximum heat to cook fish. Dip white fish in seasoned flour before pan-frying. Cook oily fish skin side down first, on a very high heat.