To the French it is Saint Pierre, to the Italian San Pietro, and to the English it is St Peter’s fish. John Dory is one of the great fishes of the world, with its mild and delicate white flesh, large, spiny-finned, oval flat body, and its unique black spot on the skin around the gills.

Its Latin name of Zeus Faber suggests the influence of the gods, and indeed, the fish was sacred to Zeus. As for the black spots, the Bible tells us that St Peter the Apostle, patron saint of fisherfolk, caught the fish in the sea of Galilee, only to throw it back into the water when it appeared to be distraught. To this day (and today is St Peter’s Day), the skin of the John Dory is marked by two dark “thumbprints”, although the logical among you will discern that only on one side could there be a thumb-print, the other side of necessity featuring a fingerprint.

Logic also decrees that John Dory is magnificent when grilled whole, or roasted in the oven. The delicacy of the flesh also lends itself to poaching and steaming and serving with subtle South-East Asian flavours.

Sadly, John Dory is expensive, the large bony head adding to the weight of the fish. All the more reason, then, to keep it simple but special, by cooking it lightly and not drowning it with too many other ingredients. If St Peter could take pity on the poor fish, then so can we.

Ingredients
Serves 4

Prep: 10 min
Cook: 15 min

Serve with small boiled potatoes.

2 tbsp flat parsley leaves
2 tbsp basil leaves
3 tbsp olive oil
350g cherry tomatoes, halved
2 tbsp small black olives
1 tbsp capers, rinsed
100ml white wine
4 John Dory fillets, skin on
2 tbsp plain flour
Salt and pepper
100g rocket leaves, washed
1 lemon, quartered

METHOD: Roughly chop the parsley and basil. In a saucepan, combine 2 tbsp olive oil with the cherry tomatoes, olives, parsley, basil and capers, stirring. Add the white wine and simmer for 5 minuntes until the liquid is reduced to a loose sauce. Mix the flour with salt and pepper, and lightly dust the John Dory fillets, shaking off the excess flour.

In a frying pan, heat the remaining 1 tbsp olive oil and cook the fish skin-side down for 2 or 3 minutes. Turn once and cook the other side briefly, then drain the fish on paper towel. Add most of the rocket leaves to the tomato mixture and toss through once or twice as they wilt. Using a slotted spoon, arrange tomatoes and olives between four plates. Place the fish on top, scatter with the remaining rocket leaves and serve with lemon.

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