91 Peppered John Dory with Sabayon Sauce

Main ingredients

• 1 John Dory weighing 1 kg (2¼ lb)
• 18 cl

1. Scrape the fish, cut off the fins and spines and gut it. Preheat the oven to 220°C/425°F/Mark 7.
2. Scatter the chopped shallot over the bottom of the oven dish, place the John Dory on top, season it with salt and pepper and moisten it with the fish fumet