John Dory with Herbs, Cider and Cream

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Devon is a good county for John Dory and this is a Devonshire recipe, attributed by Elizabeth Lothian (Devonshire Flavour) to Mr and Mrs Milne, whose bookshop in Dartmouth I once visited, mistakenly looking for recipes on the shelves instead of in the kitchen.


  • John Dory, 4 good fillets of at least 75 g (3 oz)


Wash and dry the fillets. Dip them in seasoned flour, using freshly ground black pepper. Heat the butter and oil in an enamelled skillet or shallow stoneware dish (not a metal one, because of the cider). Add the herbs and fry the fillets gently, skin side up, for 3 to 4 minutes. Then sprinkle the lemon juice over them, add the cider, turn the heat right down, cover the dish and leave to simmer