Pan-Roasted John Dory with Brown Shrimp, Nut-Brown Butter and Capers

⏱ 30 min · Serves 2

A classic bistro pairing done properly: sweet, delicate John Dory fillets fried until the skin crackles, then bathed in a hazelnut-scented brown butter loaded with tiny brown shrimp, capers, lemon and parsley. Ten minutes of cooking, but it eats like a restaurant plate.

Per serving: 760 kcal · 48.0g protein · 26.0g carbs · 52.0g fat

Ingredients

• 4 John Dory fillets (about 500g total), skin on, pin-boned
• Sea salt flakes and freshly ground white pepper
• 1 tbsp plain flour, for dusting
• 1 tbsp light olive oil
• 100g unsalted butter, diced and chilled
• 100g cooked peeled brown shrimp (ideally Morecambe Bay)
• 1 tbsp capers in brine, drained and rinsed
• Juice of 1/2 lemon, plus wedges to serve
• 2 tbsp flat-leaf parsley, roughly chopped
• 1 tsp chives, finely snipped
• 250g Jersey Royals or small new potatoes, halved
• A handful of watercress or sea purslane, to serve

Method

1. Simmer the potatoes in well-salted water for 12-15 minutes until tender, then drain and keep warm.
2. Pat the John Dory fillets very dry with kitchen paper, season both sides and dust the skin side lightly with flour, tapping off any excess.
3. Heat the olive oil in a large non-stick or heavy frying pan over a medium-high heat. Lay in the fillets skin-side down, pressing gently for 10 seconds so they stay flat.
4. Fry for 2-3 minutes until the skin is golden and crisp. Add 20g of the butter, baste for 30 seconds, then flip and cook for a further 45-60 seconds until just opaque. Lift onto warm plates, skin-side up, and rest.
5. Wipe the pan, return it to a medium heat and add the remaining 80g butter. Swirl constantly for 2-3 minutes until it foams, quietens and turns the colour of hazelnut shells with a nutty aroma.
6. Take off the heat and immediately add the brown shrimp and capers — they will sizzle and stop the butter catching. Warm through for 30 seconds.
7. Stir in the lemon juice, parsley and chives, and taste for salt.
8. Spoon the shrimp butter generously over and around the fish, add the potatoes and watercress, and serve at once with lemon wedges.