John Dory with Clams

Name: John Dory with Clams
Yield: Serves at Least Four
Cuisine: United Kingdom
Ingredients: a few sprigs of marjoram or oregano, thyme or rosemary; 1 tablespoon olive oil, plus extra for sprinkling; 1 carrot, peeled and very finely diced; 2 celery sticks, very finely diced; a few slivers of lemon peel from 1 lemon; 1 small glass of dry white wine (say 100ml/3½fl oz); 600g (1lb 5oz) clams; 1 John Dory, weighing 1kg (2lb 4oz); 1 tablespoon chopped chives, for sprinkling; sea salt; 1 small onion, peeled and very finely diced

Preparation info

Serves at Least
Four

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

This would be an excellent dish if the fish was simply baked in the oven with a few aromatics, some olive oil and a bit of wine. The addition of the clams adds an extra dimension of flavour and has more impact at the table.

Ingredients

1 John Dory, weighing 1kg (2lb 4oz)

Europe
United Kingdom
Starter
Pescatarian
Gluten-free
July
England

Method

Ask the fishmonger to clean and gut the fish, and to cut off the sharp spiky fins from all around the body. Soak the clams, overnight if possible, and rinse them in several changes of water.

Preheat the oven to 180°C (350°F, Gas Mark 4).

In a large roasting tin large en