Butter Roasted John Dory Fish Filet. Butter roasted John Dory filet with lemon and rosemary, oven-dried tomatoes, toasted potatoes, and olive oil poached artichokes.
Italian recipe. Secondi. Seafood.
Ingredients include John Dory filet, butter, lemon, rosemary, oven-dried tomatoes, olive oil poached artichokes.
Techniques include butter roasting, oven drying, olive oil poaching, seafood plating.
Nutrition tags: high protein, Mediterranean diet, omega 3, artisan seafood.
Dietary tags: pescatarian, Mediterranean, contains dairy, main course.
Wine pairings: Vermentino, Chardonnay, Vernaccia di San Gimignano, Soave Classico.
Protein: John Dory. Cut: fish filet. Station: Fish Station.
Flavor profile: medium fat, medium acid, medium salt, medium umami, low sweet, low bitter, medium earthy, high fresh, low spice, medium richness.
Wine logic: Elegant mineral-driven white wines complement the delicate texture of John Dory while balancing the butter richness, citrus freshness, and rosemary aromatics.
Related terms: Mediterranean seafood, Tuscan fish recipe, roasted white fish, Italian coastal cuisine, butter roasted seafood, John Dory filet.
Butter Roasted John Dory Fish Filet
An elegant fish secondi with butter-roasted John Dory, lemon, rosemary, oven-dried tomatoes, toasted potatoes and olive oil-poached artichokes.
Secondifish • john dory filetTier 2
Ingredients
John Dory roasted in butter with lemon and rosemary, served with slow tomatoes, potatoes and artichokes for a refined Tuscan fish plate.
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
Method
Butter roast the John Dory with lemon and rosemary, keeping the flesh moist and delicate.
Finish in a 375°F / 190°C oven for about 6 minutes, depending on thickness.
Prepare the oven-dried tomatoes, toast the potatoes, and poach the baby artichokes gently in olive oil.
Plate the fish with the vegetables and finish with the aromatic roasting butter.
Chef’s Note: John Dory has delicate flesh, so gentle roasting is essential. The lemon and rosemary should perfume the fish without overpowering its natural sweetness.
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
