John Dory's firm flesh does not flake apart when ... Heat the oil thoroughly, then deep-fry the batter-coated fish fillets until crisp and bubbling.

The only tip we always tell people about cooking a nice piece of fish is that you have to go with the feel. Every pan, stove and even the thickness of the fillet will alter the amount of cooking ...

When this starts simmering, add the fillets of John Dory, monk fish and dab. When the meat changes colour start adding the hot water and allow to simmer for at least 10 minutes. Do not stir or you ...

For the John Dory fillets, let a thick cast-iron pan get nice and hot on high heat, then add a little oil. Season the skin of the fillets well and then place in the pan, skin side down. Reduce heat to ...

4. To serve, divide potato and fish between plates and spoon over some sauce. Scatter with extra chopped herbs and serve with lemon wedges. If John Dory isn’t available, substitute small snapper, ...