John Dory with Sauce Meuniere

Cook time 10 to 15 minutes
Servings 4


4x 200g pieces of John Dory, skin off (may also use snapper, flathead or King George whiting)
4 tbsp flour
2 tbsp baby capers
½ bunch parsley, finely chopped
125g butter
Zest and juice of 1 lemon
Salt and pepper

John Dory with Sauce Meuniere


Heat a large frying pan over medium heat. Season the fish with salt and pepper. Sprinkle the flour onto a large plate and then lightly flour the fish fillets.

Add 2 tablespoons of the butter into the pan and fry the fish for no more than 1½ -2 minutes on each side. Remove from the pan and place on a warm platter. Sprinkle the fish with the capers, parsley, lemon zest and juice.

Add the remaining butter to the pan and allow to bubble away until it starts to become frothy and turns a nut brown colour. Pour immediately over the fish fillets. Serve with simple steamed waxy potatoes, like kipflers.