John Dory Fillets with Clams and Artichokes

Name: John Dory Fillets with Clams and Artichokes (Filetti di San Pietro con Vongole e Carciofi)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 lemon, halved; 2 cloves garlic, peeled and bruised; ¼ cup (60 ml) extra virgin olive oil; ½ cup (125 ml) Fish Stock; ⅓ cup (80 ml) extra virgin olive oil; 1 teaspoon fine sea salt; 4 globe artichokes or 8 baby globe artichokes; freshly ground black pepper, to taste; 2 sprigs marjoram, leaves picked; ¼ teaspoon saffron threads; 50 g butter; 500 g vongole (clams), purged; 4 × 180 g john dory fillets, skin on

Filetti di San Pietro con Vongole e Carciofi

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

John dory is normally sold with the skin on, so the dark skin marking that distinguishes it from less expensive members of the dory family is visible. Legend has it that this mark is the thumb print of St Peter the fisherman, giving this highly prized fish its Italian name of pesce San Pietro. The skin also helps to hold the flesh together during cooking.