John Dory as Cooked by the Suquet Fishermen

Name: John Dory as Cooked by the Suquet Fishermen (Saint-Pierre des pêcheurs du Suquet)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: For two people
Cuisine: French
Ingredients: salt, pepper; 1 stock cube; salt, pepper; 2 large ripe tomatoes, weighing 80 g (3 oz) apiece; 40 g (1½ oz) butter; 1 bayleaf; 1 pinch saffron; 2 large waxy potatoes weighing 400 g (14 oz); 1 large onion weighing 180 g (6½ oz); 1 sprig thyme; 2 cloves of garlic; 1 John Dory weighing 1 kg (2¼ lb), filleted but not skinned

Saint-Pierre des pêcheurs du Suquet

Preparation info

For
two
people

Difficulty
Medium
Ready in
1 hr 30

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 John Dory weighing 1 kg (2¼ lb), filleted but not skinned

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 200°C/400°F/Mark 6. Peel the onion and slice it into fine rounds. Melt 15 g (½