John Dory Braised with Tomatoes

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 8 fillets of John Dory
  • ½ lb. (240 g.) tomatoes
  • salt


Blanch the tomatoes and lay them, halved, in a buttered fireproof dish. Sprinkle salt and pepper and a pinch of sugar over them. Add the onion, and lay on it the fillets of fish lightly rubbed with seasoned flour to which a