A delicate celebration of the sea, this dish brings together tender baked John Dory with sweet langoustines and fresh mussels. Gently cooked to preserve their natural flavors, the trio is finished with light coastal aromatics, creating a clean, elegant seafood experience.
Prep time: 15–20 minutes
Time to cook: 25–30 minutes
Serves: 2–3 people
Ingredients
- Olive oil for drizzling
- 50g butter
- Zest of 1 lemon
- 2–3 fat garlic cloves, thinly sliced
- 1 large John Dory cleaned and gutted
- 3–4 bay leaves
- 100ml white wine or vermouth
- 300g mussels, cleaned and de-bearded
- 8 raw langoustines, shell-on
- Salt and freshly ground black pepper
Method
- Preheat the oven to 200°C / 180°C Fan / Gas 6.
- Line a large roasting tin with foil, leaving plenty of overlap to create a tent around the fish and shellfish.
- Drizzle the foil with olive oil and add small knobs of butter. Scatter with half of the lemon zest and half the garlic.
- Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic, and a bay leaf inside the fish.
- Place the fish on the prepared foil, cover with the remaining lemon zest, garlic, and bay leaves, then pour over the white wine or vermouth and drizzle with a little more olive oil.
- Bring the foil together over the fish and fold over the edges to seal, making an airtight tent.
- Bake in the oven for 20 minutes.
- Discard any mussels that are open and do not close when tapped.
- Remove the fish from the oven, open the foil, and add the mussels and langoustines. Dot with more butter.
- Reseal the foil and return to the oven for 5–10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened.
- Serve with the buttery juices spooned over the fish and shellfish.