120min 4 ppl
Roast John Dory with Garlic and Rosemary
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 36g
Carbs 3g
Fats 25g
About this dish
A quick, high-heat sear gives these John Dory fillets a deeply golden, lacquered crust, then they finish roasting on a bed of crushed garlic and rosemary that perfumes the flesh from below. A last-minute baste of butter and pan juices turns into a glossy jus, so what lands on the plate tastes like a restaurant kitchen rather than a steamed disappointment.
Allergy Info
Dairy, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesskins left on, lightly crushed8 cloves
- Fresh rosemary6 sprigs
- Fresh thyme4 sprigs
- Lemonzested and cut into wedges for serving1 whole
Fish & Seafood
- John Dory filletsapprox. 180g each, skin on, pin-boned4 whole fillets
Dairy & Eggs
- Unsalted buttercold, cut into small cubes30 g
Dried Goods
- Cold waterfor basting1 tbsp
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepperfreshly ground1/2 tsp
Oils & Condiments
- Extra-virgin olive oildivided80 ml
Utensils
- Ovenproof skillet or roasting tray
- Meat thermometer
- Spatula
Method
1
Pat the John Dory fillets completely dry with paper towels. Score the skin side of each fillet with three shallow diagonal cuts. Season both sides with sea salt, black pepper and lemon zest, pressing the seasoning gently into the flesh.
Approx. 10 minutes
2
Preheat the oven to 220°C (200°C fan / Gas 7). Place an ovenproof skillet or roasting tray inside the oven as it heats.
Approx. 10 minutes
3
Remove the hot pan from the oven and set it over a high heat on the hob. Add 40ml of the olive oil and heat until shimmering. Lay the fillets skin-side down and press gently with a spatula for the first 30 seconds to prevent curling. Sear for 2 minutes until the skin is deeply golden and releases cleanly from the pan.
Approx. 2 minutes
4
Carefully flip the fillets. Scatter the crushed garlic cloves, rosemary sprigs and thyme sprigs around the fish. Drizzle the remaining 40ml of olive oil over the aromatics.
Approx. 1 minutes
5
Transfer the pan to the oven and roast for 8 minutes. Check with a meat thermometer that the fish has reached an internal temperature of 63°C at the thickest part.
Approx. 8 minutes
6
Remove the pan from the oven and return it to a low heat on the hob. Add the cold butter cubes and the tablespoon of cold water to the pan juices. Tilt the pan and baste the fillets continuously for 90 seconds until the butter emulsifies into a glossy jus.
Approx. 2 minutes
7
Rest the fillets uncovered for 2 minutes before serving — they'll stay close to 63°C during this brief rest. Spoon the garlic and pan jus over the fish and serve immediately with lemon wedges.
Approx. 2 minutes
