I love this recipe, beautifully simple but fantastically tasty, great for a supper or dinner party, there’s a bit of faff with the potatoes, but it’s well worth the effort 

This recipe will serve 4 people 


4 John Dory Fillets about 150g each

50g of butter 

A couple of garlic cloves finely chopped 

A good splash of olive oil 

A half handful of fresh chopped rosemary and thyme in equal amounts 


500ml of chicken stock (buy it! I’m not going to tell anyone)

100g of butter 

4 shallots, peeled, cut in half and thinly sliced 

4 bay leaves 

8 cloves of garlic thinly sliced 

A half handful of fresh chopped thyme 

500g of charlotte potatoes cut into thin slices 


Put the chopped rosemary and thyme into a bowl and add a good splash of olive oil, about 50ml 

Mix well and add the John Dory fillets and leave to marinate for about an hour 

Put the chicken stock into a pan and simmer until reduced by 2/3

Sauté the shallots in a pan with some butter, add the garlic, thyme and bay leaves 

Season and cook until the shallots are soft but no colour 

Allow the shallots to cool a little 

Now grease an ovenproof dish with some butter 

Arrange a layer of the sliced potatoes on the bottom and top with a layer of the shallots 

Repeat this process 3 times 

Dot the top with some more butter, pour in the reduced stock, cover with tin foil 

Bake in a preheated oven 180c for about 15 minutes 

Now remove the potatoes from the oven, remove the foil, place your marinated John Dory fillets on top of the potatoes and place back in the oven for 10 minutes 

Remove from the oven and place in the centre of the table, divide between warm plates and enjoy 

This is absolutely fantastic, I love it, just brilliant flavours cooked simply 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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