HOW TO PREPARE JOHN DORY FISH
Heat a frying pan over high heat and add olive oil.
Place fillets in pan, skin-side down, and cook for 2-3 minutes until the skin is well browned and the flesh is almost cooked through.
Turn, add a good squeeze of lemon juice, cook for a further minute then remove from pan.
Die sous is olive oil met swart pepper en dill.
Recipe: Philip Reineke
Elize de Kock – Lemon butter sauce or Buerre Blanc sauce.
Fry in butter only lemon juice, salt and pepper on the fish.
Just until done, don’t over cook.
2 min on a side.
