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John Dory

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Also referred t as St Peter's Fish, John Dory is one of the finest fish to be found in our waters. Its packed with flavour and has a firm texture, and deserves to be cooked beautifully but simply. It can be roasted on the bone, but pan fried fillets are simple and delicious if you don't wan to tackle the whole thing.

No one is quite sure where the name comes from, but we like think its a loose translation from the French - Jaune (for yellow) and D'or (for gold) as they have the most stunning golden/yellow/bronze colouring... but who knows for sure

Keep it simple, roast on the bone or pan=fry the fillets. We love it with a little tarragon salsa verde and roasted baby potatoes