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Pesce San Pietro
John Dory or St Peter’s Fish
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
pesce San Pietro
Legend tells of how Saint Peter took the fish from the water with his hands leaving the imprint of his fingers on its skin. He was worried about the payment of a tax but found exactly the right amount of money in the fish’s mouth to pay the debt. This is how the fish got its name and is supposed to explain the presence of two black spots on either side of the body.
John Dory has extremely delicate flesh, but it is expensive because only 30-35 per cent of its total weight can be used once it has been filleted, which means that for four people you will need a large fish weighing at least 2 kg (4 lb). The flesh is prized for its firmness and flavour making it very popular with chefs the world over. The fillets are generally grilled, or they may be breaded and fried.