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
HACCP – Seafood Control
| Step | Temp | Control |
|---|---|---|
| Receiving | < 40°F | Reject if above |
| Cooking | 145°F | Continue cooking |
| Holding | > 140°F | Reheat or discard |
| Calories | 490 |
| Fat | 30 g |
| Carbohydrates | 15 g |
| Protein | 42 g |
| Sodium | 380 mg |
Kitchen HACCP Sheet – John Dory
For BOH use only – keep at station.