Try this fish with a flavour of France

John Dory cooking column
John Dory cooking column

John Dory is highly-favoured in France (where it’s known as St Pierre). It’s also known as St Peter’sFish – the black dot behind its head represents a nail on the cross of Jesus.

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4 x 200g/7oz John Dory fillets, skinned

3 tablespoons olive oil

For the Pomme Ecrasees:

600g/1lb 5oz baby new potatoes, washed and scrubbed

2 tablespoons olive oil


Cut each fish fillet into three long strips then cut those into 5cm/2in diamond shapes.

Set aside in the refrigerator.

Heat the three tablespoons of olive oil in a large non-stick or well-seasoned frying pan.

Fry the John Dory “diamonds” for about two to three minutes – or, until just cooked and golden brown, turning once.

Boil the potatoes in their skins for about 12 minutes or until just tender.

Drain and leave for a few minutes until cool enough to handle.

Peel while still warm and place in a large bowl.

Gently heat two tablespoons of olive oil in a small saucepan.

Then pour over the potatoes, crushing them lightly with a fork to form a chunky puree.

n As an alternative, why not try substituting the baby new potatoes for Jersey Royal potatoes?