John Dory Fish - Easy Pan-Fried Recipe

Looking for something deliciously simple to make with the delicate fish, John Dory? Just pan-fry in olive oil, butter, shallots, wine and lemon, and serve with fresh herbs.

I've never forgotten this recipe & vowed to use it when required (...) I've returned to try it again as it's an absolutely fabulous recipe.

Spinney's Cauldron

French Name for John Dory Fish

Known in France as Saint-Pierre, just like Saint Peter as it's known in America and Canada, John Dory is a popular fish here. It's oval, bronze with silvery-gold reflections with a large head but it has a main characteristic.

It's 'easy to spot' (cue pun groan) by its legendary dark round 'tache' or enormous circle on the side of the skin.

Why Saint Pierre or Saint Peter?

That characteristic dark circle on the fish skin is said to be the thumbprint of Saint Peter. Legend has it that St Peter grabbed on to this fish and threw it back in the water as it wasn't happy about being caught.

Another story goes that the apostle took out a coin from its mouth, following Jesus's guidance.

Why is it Called John Dory Fish?

So why do we call it John Dory in the UK? According to my French culinary dictionary, Larousse Gastronomique, the name is just an English change on its other French nickname, Jean-doré (pronounced 'shong-doh-ray').

That is, 'Jean' being John in French and doré meaning golden, referring to its bronze-golden shining skin.

I first made this recipe with a crumbly Viennoise topping. Much that it was insanely delicious and full of crispy textures, over time I realised that this delicate fish needs a much more simple approach.

The flavours in the topping were too powerful with parmesan and stronger herbs such as lemon thyme. As a result, it best suits salmon fillets and so you'll find this original recipe as Herb-Crusted Salmon.

Why is John Dory Fish so Expensive?

Being simple with John Dory was confirmed by my fishmonger, poissonier, Matthieu. He's the fastest filleter in the West of Paris (incidentally, poetically called l'Hirondelle de mer') and takes great delight in explaining the freshest produce at the market.

It's a poisson de mer (fish from the sea rather than river fish) and is expensive since it's one of the best white fish that's easy to detach from the skin. It has a delicate taste - even with a little hint of seaweed and is low in fat.

As a result, it's enjoyed prepared simply - plus one of the ingredients in the famous Bouillabaisse stew from Marseille.

What Can I use Instead of John Dory?

John Dory fish can be replaced with Turbot, Dover sole, snapper, grouper or halibut.

Filleting John Dory

Get your fishmonger to fillet the fish for you and remove the skin.

John Dory has such a large head that, once filleted, there are 2 double white, firm fish fillets.

Quick Recipe for Saint Pierre

This kind of quick recipe for fish comes from my childhood watching Keith Floyd on TV. This shows my age! He always had such elegance with his apron and bow tie - and his sense of humour was contagious.

Glugging on a glass of wine as an apéritif, he flash-fried fish filets adding a little more wine into the butter with shallots. I remember thinking how easy it was and it looked blooming good!

Wash and dry the fish fillets and gently fry the shallots in some olive oil and butter until translucent. Add the fish fillets but be careful not to overcook - no more than a minute on each side.

Season with a little fleur de sel salt (Maldon or Celtic sea salt are best equivalents), a few turns of the peppermill. Splash in a little white wine and squeeze over the lemon juice.

Turn off the heat and cover so that the fish continues to cook gently in the juices.

Add some freshly chopped parsley or chives, or other fresh aromatic herbs such as chervil, and serve immediately.

What to Serve with John Dory

Serve the fish with a side (or on a bed) of vegetables such as glazed Vichy carrots, fresh peas, sautéed green beans and potatoes.

Keep it really simple with an extra wedge of lemon. For extra sauce, serve with a French classic beurre blanc sauce - or add the smoked teabag to give extra intrigue.

For something really different, serve with some rhubarb compote. It may sound strange, but the flavours marry well and the acidity of the rhubarb is fascinating. If using, then go fancy and serve with dried rhubarb chips.

Enjoy with a chilled glass of a floral white Burgundy or a more mineral white from the Loire.

More Fish Dishes

If you love simple fish dishes, then try these recipes, the last few with flavours of the Mediterranean:

• Pan-fried mackerel in French mustard
• Sea bream Provençal-style
• Whole baked sea bass
• Roasted fresh sardines

 This recipe was first published 28 July, 2011 with a crumble topping. As this type of fish deserves to be cooked more simply, you'll find the crispy topping as herb-crusted salmon.