John Dory roasted with lemon and thyme.
Fish cookery is one of my favourite things. Keep it simple. John Dory is characterful and a joy to cook with. In this recipe I roast it quickly with just lemon, thyme, olive oil. A raw spinach and rocket salad would be delicious here with lemon zest and wholegrain dressing.
2 small John Dory per person olive oil
1/2 a lemon per person thyme leaves
Set the oven at 2200C/gas mark 6.
Rinse and dry the fish, then put them in a roasting tin.
Season each fish on both sides with salt and black pepper.
Drizzle generously with olive oil.
Cut the lemons into segments, six or so to each fruit. Tuck these, and thyme leaves, between the fish.
Roast for 10 – 12 minutes until the flesh comes easily away from the bone. Spoon over the lemon-scented olive oil juices, some warm sourdough bread to mop up the lemony, olive-oily juices would be perfect.
Always ask your fishmonger to gut and fillet the fish for you.