Always Add Lemon roasted John Dory with brown butter Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Always Add Lemon roasted John Dory with brown butter lemon capers and nori By You Magazine - November 1, 2020 This John Dory recipe is a delicious twist on a traditional dish – the accompaniments are really bring out the beauty of the fish. Benito Martin and Jess Johnson SERVES 2 1 x 800g John Dory, cleaned and head removed 2 nori sheets (Japanese seaweed) 90ml olive oil 1 whole lemon, thinly sliced 60g butter 2 tbsp salt-packed capers, rinsed 1 bunch flat-leaf parsley, leaves picked and chopped juice of 1 lemon 1. Preheat the oven to 250C/230C fan/gas 10. Start by seasoning your fish with salt and pepper, and set aside. You want the fish to come to room temperature before cooking it. 2. Next, make your nori oil. Toast the sheets of nori over the flames of a gas burner or under the grill. If toasting over flame, hold the sheets with tongs and gently brush them over the flame. Keep them moving so they don’t burn. Allow to cool, then crush up and place in a blender with 50ml of the oil and a pinch of salt. Blend on high until the oil looks black and smooth. Set aside. 3. Place the fish on a roasting tray and drizzle with the remaining oil. Arrange the lemon slices on top, then roast for 13-15 minutes, or longer if your fish is bigger. Remove from the oven and brush half of the nori oil over the top of the fish. Set aside to rest. 4. In a small pot, heat the butter over a medium heat until foaming and brown, then add the capers and parsley to sizzle for 1 minute. Pour this over the fish and squeeze over the lemon juice. 5. Fillet the fish by using a fork to remove the top fin bones, then do the same on the bottom. Using the back of a spoon, gently push those fillets off the bone and place on a warm serving plate. If you’ve cooked it perfectly, it should look just the tiniest bit pink on the inside and you should have to push a little for the flesh to pry itself away from the bone. If it’s definitely not coming off, then it needs a few more minutes in the oven. The bone should still appear pink, but the flesh will be cooked. Flip it over and remove the fillets from the other side. 6. Finish by pouring all of that beautiful sauce and remaining nori oil over the top of the fillets and serve immediately. NOTE John Dory is available from specialist and online fishmongers. Now buy the book Our recipes are taken from Always Add Lemon by Danielle Alvarez, which is published by Hardie Grant, price £26. To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved