Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

THIS week I had a request from a customer who wanted to expand his knowledge of fish and try something a little different.

He’d heard about John Dory and wanted to give it a try. After a few unsuccessful attempts with my suppliers I finally managed to get some which were caught off the Cornish coast.

John Dory is also known as St Pierre or Peter’s Fish. It has a distinctive dark spot on the side of its body and extremely large spines at the top of its dorsal fin. Legend has it that the large spot was the thumbprint of St Peter who picked out money from the fish’s mouth. It is also used very effectively for distracting and confusing its prey.

This wonderful fish is dark green in colour and the spines running along its back make it quite difficult to fillet. The fillets, however, are quite small compared to the rest of its body and so there is quite little yield from such a sizeable fish, and due to its being a solitary predator, it naturally commands a high price at market. The bones make a great stock.

Found in seas all around the world especially the UK, it is a very sought after fish for top restaurants that exploit its delicate taste.

It is very versatile and can be roasted whole, pan fried, steamed or grilled. Because of its natural sweetness of flavour it doesn’t need a lot to accompany it and is best served with a simple butter or caper sauce. The fillets work extremely well with a risotto or on top of a salad. Try it with a warm salad of tomatoes, green beans, new potatoes, capers and some oven roasted or chargrilled fennel.

First half and cook the potatoes, and blanch some cut green beans (French or dwarf are ideal) then quarter, skin and deseed several tomatoes. Grill or pan fry the fillets of John Dory until just cooked through, and in a pan gently melt some good quality unsalted butter. Add the potatoes and beans to the butter and warm through. Then as you are about to serve add the tomatoes and a sprinkling of capers to the pan and mix well. Serve the fillets with the warm salad of potatoes and fennel. A squeeze of lemon will complete the dish.

Make sure there are no thumbprints on the side of the plate!