WHOLE JOHN DORY

Serves 4

John Dory is a sweet firm-fleshed fish, which has always enjoyed the limelight in restaurants, mostly because it has very little fish flavour, making it popular among those who want to eat fish, but prefer it mild. Having said that, it’s a very tasty fish and really great when cooked whole, which makes it harder to overcook, keeps it moist and gives it extra flavour. It’s also very easy to eat as there is just one central bone to navigate, making it a great specimen to start the kids eating whole fish with.

4 x 500 g (1 lb 2 oz) John Dory

sea salt

extra virgin olive oil, for drizzling

herb salad, aïoli & lemon wedges, to serve

Heat the barbecue or grill (broiler) to extremely hot or the oven to 200°C (400°F/Gas 6).

Scale and gut the fish. Remove the heads and snip off the fins. Season each side of the fish with salt and drizzle with the olive oil. Place in a heavy-based roasting tray or frying pan, add a splash of water, close the barbecue lid and cook for about 7 minutes or until just cooked through. Remove from the tray and set aside for 1 min– ute to rest.

Place a fish on each plate, sprinkle with salt, drizzle with the olive oil and serve with a wedge of lemon. Serve with the herb salad and aïoli on the side.