Also known as St Peter’s Fish, John Dory is one of the finest fish found in our waters - distinctive in appearance and exceptional in flavour.

The flesh is firm, pearly white and beautifully structured, with a rich, savoury depth that feels almost shellfish-like. It’s a fish that rewards careful, simple cooking, nothing fussy, just good butter, heat and attention.

Cooked whole on the bone, it roasts superbly and carries its flavour right through. However, most of our customers choose to take it as fillets - its dramatic appearance can feel a little intimidating to tackle at home. Filleted, it becomes wonderfully straightforward: pan-fry skin-side down until crisp, turn once, and let the flavour speak for itself.

With its unmistakable dark thumbprint and shimmering bronze-gold colouring, John Dory looks almost mythical on the counter, and it tastes every bit as special.

Did you know…?
No one is entirely sure where the name comes from. Some link it to St Peter, others suggest it may be a loose nod to the French jaune d’or — meaning 'yellow gold' - a fitting description for its striking colouring. The truth is debated… but the quality is not.