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4
Medium
By Liam Tomlin
Published 2005
Fillet and skin the John Dory and trim the sides of each fillet. Each John Dory fillet has three sections to it. Cut the larger section away for the one portion and leave the other two sections intact for the second portion. Do the same with the second fillet so that four portions are obtained from one whole John Dory. Refrigerate the fish until ready to cook.
Fold the picked crab meat