Pan-fried St Pierre (John Dory)

By Steve Webber
Feature recipe for January 2013

Serves 4
  • 1 cup plain flour
  • 20g salt, optional
  • 750g John Dory (Flathead or Snapper fillets are fine)
  • 150g Salted Butter
  • 30ml Cold Pressed Australian Olive Oil
  • 3 lemons
  • 100ml Salted capers, rinsed in a sieve
  • ½ cup Italian parsley, chopped

One of my favourite food matches in life is John Dory (Saint Pierre) and fine minerally Chardonnay. They tell me fish is good for you, not sure if the butter is all that healthy but very tasty. The whole thing takes about 10 minutes.

Salt some flour to your liking and coat the fillets and melt 50g of salted butter and olive oil in a hot pan.
Fry off fillets (about a minute each side) adding the juice of one lemon as you go. Remove fillets from pan, turn heat off, add the other 100g butter, juice of two lemons, capers and parsley. Stir on existing heat of pan for about a minute.

Pour into serving bowl and drizzle caper mix over fillets to taste. Serve with green salad.

Enjoy it with 2011 Estate Grown Chardonnay in a wide rimmed Burgundy glass.

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