Butter Roasted John Dory Filet

Lemon, rosemary, Tuscan vegetables

Ingredients

Servings:

720 g John Dory fillets
113 g butter
120 g lemon
2 g rosemary
480 g Roma tomatoes
160 g baby artichokes (cleaned)
600 g potatoes

Preparation

Butter roast John Dory with lemon and rosemary. Finish at 375°F / 190°C for 6 minutes. Serve with oven-dried tomatoes, toasted potatoes, and olive oil-poached artichokes.

USDA / FDA Seafood Safety Notice

• Keep seafood refrigerated below 40°F / 4°C
• Avoid cross contamination with raw proteins
• Cook fish to an internal temperature of 145°F / 63°C
• Discard seafood held above 40°F for more than 2 hours

HACCP – Seafood Control

Step	Temp	Control
Receiving	<40°F	Reject if above
Cooking	145°F	Continue cooking
Holding	>140°F	Reheat or discard

🍷 Wine Pairing

Kitchen HACCP Sheet – John Dory

For BOH use only – keep at station