Sautéed fish (this is John Dory) is quick and easy and it stays moist and flavorful. And, with Lent here, fish is always on the menu
I thought I would get some fresh fish at the farmer’s market recently, and the woman at the seafood booth suggested John Dory, a name I recognized but had never tried. She said the fish was buttery. I assumed it was local, but will have to ask her, because all the websites say it’s a European fish or caught off the coasts of Australia and New Zealand.
The only thing they agree on is that it’s a deep-sea fish that grows to 2 feet long and is a mild fish with a slightly sweet flavor.
It was very good. Flat and thin like flounder or sole, but sturdier than sole, with a gorgeous smooth, silvery skin. This classic French recipe (usually made with sole) doesn’t overwhelm it with too many flavors. And, new fish recipes are welcome now that Lent has arrived.
John Dory Fillets à la Meunière
Serves 2
• 4 tablespoons butter, divided
• 2 John Dory (or sole) fillets, 6 ounces each
• 1 tablespoon flour
• Salt and pepper, to taste
• 1/2 a lemon
• 2 tablespoons finely chopped flat-leaf parsley
Over medium-high heat, melt half the butter. Salt and pepper both sides of the fish fillets. Dredge them in flour. Cook about 3 minutes on each side. Transfer to a serving plate and tent with foil to keep warm. With paper towels, wipe out the pan well.
Melt the remaining butter over medium heat until it stops foaming and turns nut-brown (don’t let it burn). Squeeze in the juice from the lemon half, add the parsley and swirl the pan just to blend. Pour the lemon-butter over the fish. Serve.
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