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Fillets of John Dory with Warm Potatoes, Olives, Capers And Rosemary

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


450 g (1lb) unskinned John Dory fillets
4 tablespoons extra virgin olive oil, plus extra for brushing
4 small waxy new potatoes, such as Wilja
2 anchovy fillets in olive oil, drained
2 vine-ripened tomatoes, skinned and seeded
3 sun-dried-tomatoes in oil, drained and cut into thin strips
4 black olives, stones removed and sliced
12 small capers in brine, drained and rinsed
10 'needles' of rosemary
A small handful of roughly chopped flat-leaf parsley
Salt and freshly ground black pepper


  • Cut small John Dory fillets in half lengthways, and larger ones lengthways into three. Brush them with the oil and put them on to a lightly oiled baking tray, skin-side up. Season with salt and pepper.
  • Cut each potato lengthways into quarters and cook in boiling salted water for about 10 minutes or until tender. Drain and keep warm.
  • Cut the anchovy fillets lengthways into long, thin slivers. Cut each wedge-shaped piece of tomato flesh into thin, arc-shaped pieces.
  • Pre-heat the grill to high. Grill the John Dory for 2 - 3 minutes until just cooked through. Meanwhile, put the rest of the extra virgin olive oil into a shallow pan with the potatoes, anchovies, tomato pieces, sun-dried tomato strips, olives, capers and rosemary. Warm through over a gentle heat. Add the parsley and season to taste.
  • To serve, arrange the pieces of fish and the warmed vegetables attractively on 4 warmed plates. Serve immediately.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here