Fragrant and filling, this low fuss meal is perfect for a midweek dinner. We’ve used John Dory in this recipe, but any firm, white fish will work fine. To make this recipe vegan, simply substitute the ...

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This is a quick dish when you need something to eat in a flash. Steamed John Dory is dressed with cauliflower florets and served with a classic sauce used in many French fish dishes. serves • To make ...

John Dory isn't the bonniest fish in the sea but from a chef's perspective its versatility, texture and flavour make it very attractive indeed. Here I've gone for a light and summery method, steaming ...

Heat the olive oil in a frying pan, flour the fish fillets and place flesh side down and fry. Make sure they don't overlap and cook evenly. Fry for 3 or so minutes depending on the thickness of the ...

Sometimes the newest trends in cooking aren’t necessarily the best. The court bouillon is a French technique so old it has nearly been forgotten, but you can’t beat it for adding flavor. A court ...

Wash the mussels under cold running water, discarding any open ones that don’t close when gently tapped or squeezed and removing the fibrous beard from between the shells. Preheat the oven to 200 ...

After three years cooking in Spain’s Basque region, Ryan Flaherty is bringing his expertise to Spanish-inspired fine diner Sorolla hidden within one of Melbourne’s newest design hotels. He shares a ...

In this episode of Fresh Catch, Eater’s weekly live lesson in all things seafood, Adam Geringer-Dunn from Greenpoint Fish and Lobster Co. explains why you shouldn’t ignore the John Dory. The anatomy ...

Whole baked John Dory is an easy way to have a show piece for dinner and great way to eat more fish, especially because it doesn’t contain many pin bones like most other fish. It’s perfect with served ...

Grilling simply celebrates this freshness – the flames licking at the skin, resulting in a beautifully charred exterior infused with a smoky nuance from the grill, enhancing the natural taste of the ...