Roasted whole Dory with Fennel

We are always sad when asked to fillet one of our big plump JOHN DORY… So much delicious flesh gets left on the bone afterward (even in the hands of our most talented filleters… )… So much flavour is lost after removing the bone… Like Black sole, Dory is one of the better fish to cook & enjoy on the bone. The super firm fillets will simply separate from the bone rib in one piece, while retaining all the delicious flavours during cooking.
Be brave…. Try whole cooked John Dory & you will not regret this….

Works with: Hake , White pollock , Sea bream , Turbot , Brill , Sea bass
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Ingredients

Whole John Dory (400/500 g per serving)
1 fennel bulb, very thinly sliced.
1/2 tsp coriander seed crushed
3 shallots, thinly sliced
250 ml Dry white wine
Cherry tomatoes ( 5/6 per serving)
50 g butter
Salt & Pepper
A few lemon slices
3 garlic cloves
1 tsp flat leaf parsley

Method

1 Preheat the oven at 180 degrees
2 Toast the coriander seeds on their own in a dry pan until fragrant, add half the butter and stir fry the fresh fennel, Garlic, and shallots for 3- 4 minutes
3 In an oven dish, scatter on the bottom the Fennel and onion mix. Stir in the parsley, reserving a little to sprinkle on tip at the end Lay the fish on top after scoring it with a knife and seasoning on either sides. (fill the belly cavity with a few lemon slices, and roughly crushed garlic) Add the cherry tomatoes around drench with generous amount of white wine - top with a few slices of lemon and scatter the remaining butter over the fish.
4 Baste the fish with the cooking liquor a couple of time during cooking.
5 Cooking time will vary according to the size of the fish. roughly 15 minutes for a 400 g fish, 25 for a 800 g dory, 35+ for a bigger lad.... Always check if your fish is cooked by probing the thickest part with the tip of a knife or a metal skewer. it should go in without any resistance, and be hot to the tongue after a minute. If the metal feels hot, so is the fish.
6 Serve directly whole in the dish at the table or break up the fish on individual plates in the kitchen. This is your call. This dish will be delicious to serve up with the simplest plain rice.

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.

We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.

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