Italian John Dory

SpotX Wild Foods Recipe from Murray Tanti
Prep:10 minutes Cook:20 minutes Difficulty:2

Ingrediants:

1 whole john dory, gutted and gilled
Bunch fresh basil
Bunch of fresh sage
2 cloves garlic
2 tablespoons cognac
2 large potatoes

Directions:

Boil peeled potatoes in salted water until almost cooked (firm).
Preheat the oven to 220°C.
Line a baking dish with oven foil and grease with a little olive oil.
Lie herbs over base of baking dish.
Slice potatoes and line baking dish with them; add salt and more oil.
Place the fish on the potatoes and sprinkle with the cognac.
Cover and cook for about 15 minutes.
Open the foil and check if fish is cooked.
Serve hot.

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Italian John Dory

John Dory
Ask most anglers to list their ‘top five’ table fish and it is a safe bet the majority will include john dory.
While it might not win too many beauty contests with its angular, extendable jaw, the john dory is popular with those who do the cooking and those doing the fish eating in any angling household.
It has a fine flesh that is both firm and flavoursome. Filleting and skinning it can be something of a mission, but the effort is well worthwhile. John dory is not a scavenger like snapper; it is a hunter. It relies on stealth and concealment, waiting for dinner to swim its way before extending its jaws and ‘sucking’ its prey in.