This recipe is served with a Semi Sun-Dried Tomato, Oregano and Lemon Zest Butter


  • 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


  1. Break the tips off the asparagus.
  2. Boil in a little water that has a little sugar.
  3. Butter and salt in it.

To Make the Sauce:

  1. Chop the tomatoes into large chunks.
  2. Melt the butter and add the tomatoes to the butter with the lemon zest and the oregano.
  3. Dip the fish in seasoned flour, and pat off the excess.
  4. Heat the pan to very hot and then add some oil.
  5. Place the fillets skin side down on the pan, and fry the fish for
  6. 4 minutes, then turn and cook the other side for a further 4 minutes.
  7. Put the asparagus on a plate.
  8. 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.