Pop half a lemon into the roasting tray, then squeeze it over the roasted fillet before serving - the juice will be pleasantly sweet and sticky. John Dory's firm flesh does not flake apart when ...

A simple but luxurious celebration of John Dory poached in champagne and herbs – and nothing goes to waste as the poaching liquid is transformed into a rich sauce. First prepare the broad beans ...

Season the John Dory inside and outside with salt and pepper ... Just before serving, delicately remove the fish's skin. Coat each fillet with the sauce, and drizzle with extra-virgin olive ...

Every pan, stove and even the thickness of the fillet will alter the amount of cooking time needed. Touch the fish gently and it should just move under your finger but not be too firm.