A light yet comforting dish that pairs delicate, perfectly cooked John Dory with soft caramelised fennel and a creamy potato dauphinoise. A bright, herb-packed salsa verde lifts the plate with freshness, bringing balance and vibrancy to every bite.
Prep time: 20–25 minutes
Time to prepare: about 25 minutes
Time to cook: Dauphinoise: ~50 minutes Fish: ~30 minutes
Total time: around 1 hour 40–50 minutes
Serves: 2–3 people
For the dauphinoise:
- 500g potatoes peeled and cut into 2mm slices
- 1 bulb fennel (about 300g), thinly sliced
- 4 cloves garlic, sliced
- 200ml whole milk
- 250ml double cream
- Salt and freshly ground black pepper
For the fish:
- 1 whole John Dory (about 600–800g), sharp spines removed
- 2 tbsp olive oil
- ½ lemon, sliced
For the salsa Verde:
- 2 tsp capers, chopped
- 2 anchovy fillets in olive oil, drained and finely chopped
- ½ small bunch flat-leaf parsley, finely chopped
- ½ clove garlic, finely chopped
- ½ lemon, zested and juiced
- 3 tbsp extra-virgin olive oil
Method
1. Heat the oven to 200°C / fan 180°C / gas 6.
2. Layer the potatoes, fennel, and garlic in a 35cm round baking dish or ovenproof frying pan, seasoning each layer generously with salt and pepper.
3. Mix the milk and double cream, then pour evenly over the layered vegetables.
4. Bake for 50 minutes, covering with foil if the top starts to brown too quickly.
5. Increase the oven temperature to 220°C / fan 200°C / gas 7. Place the John Dory on top of the cooked dauphinoise.
6. Drizzle with olive oil, season well, and bake for 30 minutes, until the fish is cooked through — the flesh should come away easily from the bones.
7. In a bowl, mix the capers, anchovies, parsley, garlic, lemon zest and juice, and olive oil until combined. Adjust seasoning to taste.
8. Scatter the lemon slices over the baked fish and serve fish and from the dish with a spoonful of salsa Verde on the side.
Buy your John Dory here to try this recipe at home.