John Dory are highly sought after in top restaurants and demand a very high price at the markets. It would likely be the most expensive item on the menu in a restaurant, so catching it in your Fishbox haul is a fabulous opportunity to taste it at home. Rick Stein reckons John Dory is the nicest tasting fish in the sea - and we think he might be onto something.
We hope you'll enjoy trying this recipe!
4 john dory fillets (approx 200g each). Please cut yours too size if the fillets are too large!
Steamed basmati rice steamed pak choi
lemon wedges Marinade
2cm piece ginger, peeled, grated
4 garlic cloves, crushed
1 red onion, thinly sliced
1 spring onion, cut into 4 pieces.
1/3 cup soy sauce
1 tbsp sesame oil.
Combine ginger, garlic, onion, spring onion, soy sauce, oil and pepper in a large ceramic dish.
Add fish to marinade. Turn to coat. Cover and refrigerate for at least 1 hour.
Preheat oven to 220C.
Cut four 50cm lengths of foil.
Place 1 fish fillet in centre of each piece of foil.
Spoon 2 tablespoons marinade over each.
Fold up foil to form parcels. Seal edges (so juice wont run out.)
Place on large baking tray. Bake fish for 15 to 20 minutes or until cooked through.
Remove fish from foil and place on plates.
Pour over any juices from parcels.
Serve with steamed rice, pak choi and lemon wedges.