📝 About This Recipe
Known in France as the 'King of the Sea,' the John Dory (Saint-Pierre) is prized for its firm, white flakes and delicate, sweet flavor profile. This classic preparation roasts the fish whole on a bed of aromatic fennel and citrus, preserving its moisture while infusing the flesh with Provençal character. Finished with a velvety lemon-chive beurre blanc, it is a sophisticated masterpiece of French coastal gastronomy that elevates any dinner table.
🥗 Ingredients
The Fish
- 1.5 kg Whole John Dory (Saint-Pierre) (cleaned, gutted, and fins trimmed by your fishmonger)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- to taste Sea salt and freshly cracked white pepper
Aromatic Bed
- 2 large Fennel bulbs (thinly sliced, fronds reserved)
- 3 pieces Shallots (peeled and halved lengthwise)
- 1 large Lemon (half sliced into rounds, half for juice)
- 4 sprigs Fresh Thyme
- 100 ml Dry White Wine (Chablis or Muscadet) (crisp and dry)
- 3 pieces Garlic cloves (smashed)
Lemon-Chive Beurre Blanc
- 150 g Unsalted Butter (cold and cubed)
- 50 ml Dry White Wine (for the reduction)
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Finely minced shallot
- 1 tablespoon Heavy Cream (to stabilize the sauce)
- 2 tablespoons Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Remove the John Dory from the refrigerator 20 minutes before cooking to bring it to room temperature.
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2
Pat the fish extremely dry with paper towels, both inside the cavity and on the skin. This ensures the skin roasts rather than steams.
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3
In a large roasting tin, toss the sliced fennel, halved shallots, smashed garlic, and lemon rounds with 2 tablespoons of olive oil and a pinch of salt.
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4
Spread the aromatics into an even layer to create a 'rack' for the fish. Pour the 100ml of white wine into the bottom of the tin.
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5
Lightly score the thickest part of the fish skin 3 times on each side. Season the cavity and the skin generously with sea salt and white pepper.
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6
Place the fish on top of the fennel bed. Drizzle the remaining olive oil over the fish and place the thyme sprigs inside the cavity.
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7
Roast in the center of the oven for 20-25 minutes. The fish is done when the flesh near the spine is opaque and flakes easily with a fork, or reaches an internal temperature of 52°C (125°F).
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8
While the fish roasts, prepare the sauce: In a small saucepan, combine the minced shallot, white wine, and vinegar. Simmer over medium heat until reduced to a syrupy glaze (about 1-2 tablespoons remaining).
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9
Whisk in the heavy cream and let it bubble for 30 seconds. This prevents the sauce from breaking later.
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10
Reduce heat to the lowest setting. Whisk in the cold butter cubes one or two at a time, moving constantly, until a thick, creamy emulsion forms.
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11
Remove the sauce from heat. Strain through a fine-mesh sieve if you prefer a smooth texture, then stir in the fresh chives and a squeeze of lemon juice. Keep in a warm spot (not hot).
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12
Once the fish is cooked, remove it from the oven and let it rest for 5 minutes. This allows the juices to redistribute.
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13
Carefully transfer the fish to a warmed serving platter. Surround it with the roasted fennel and shallots.
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14
Spoon a little of the beurre blanc over the center of the fish and serve the remaining sauce in a gravy boat on the side.
💡 Chef's Tips
Always have your fishmonger remove the sharp dorsal spines, as they can be quite dangerous to handle at home. To check for doneness without a thermometer, insert a metal skewer into the thickest part for 5 seconds; if it feels warm to your bottom lip, the fish is ready. Never let your beurre blanc boil once the butter is added, or it will separate into oil and solids. If the skin sticks to the roasting pan, use a thin offset spatula to gently release the fennel bed underneath the fish. For an extra crisp skin, you can finish the fish under the broiler for the last 2 minutes of cooking.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine such as a Sancerre or a dry Chenin Blanc from the Loire Valley. Serve alongside 'Pommes Vapeur' (steamed baby potatoes) tossed in butter and parsley to soak up the sauce. A side of butter-braised leeks or steamed asparagus tips complements the delicate sweetness of the fish. Provide a small bowl of fleur de sel at the table for guests to season their individual portions. Finish the meal with a light lemon tart or fresh berries to cleanse the palate after the rich butter sauce.