John Dory with Herb and Tomato Butter

John Dory with Herb and  Tomato Butter
Fishboxer Fish is the Dish from

This recipe is fairly simple to make, but eye-catching and delicious nonetheless... using the ultimate catch, John Dory!



  •  2 portions John Dory
  •  300g potatoes, peeled
  •  2 tbsp olive oil
  •  50g butter
  •  Fresh basil leaves
  •  Chopped fresh parsley
  •  Juice 1 lemon
  •  1 plum tomato, peeled, seeds removed and diced



  1.  Boil the potatoes until just tender. Drain and when cool enough to handle, cut into ½ cm thick slices.
  2.  Heat half the oil in a large frying pan and add the potatoes in a single layer. Season and fry in batches, until golden on both sides.
  3.  While the potatoes are cooking make the rest of the dish (but remember to keep moving the potatoes about occasionally, too).
  4.  Heat the remaining oil in another frying pan and add the fish. Turn the heat to medium and cook on each side for approx 3 minutes (depending on size and thickness of the fish). When the fish is cooked, remove from the pan and keep warm.
  5.  Return the pan to the heat and add the butter. As the butter begins to turn a light golden colour throw in the basil leaves and allow to crisp up.
  6.  As the butter turns golden brown add the chopped parsley and squeeze in the lemon juice. At this stage the butter should be golden and frothy.
  7.  Add the tomato. As soon as the tomatoes have been added to the butter, spoon generously over the fish and serve with the potatoes on the side.