John Dory's firm flesh does not flake apart when ... Heat the oil thoroughly, then deep-fry the batter-coated fish fillets until crisp and bubbling.

Season the John Dory inside and outside with salt and ... Just before serving, delicately remove the fish's skin. Coat each fillet with the sauce, and drizzle with extra-virgin olive oil.

For the fish stock, put all the ingredients except ... then refrigerate for up to a week or freeze for later use. Season the John Dory fillets with some salt and pepper and lightly dust with ...

A fish rarely found off the North East coast has been caught by an eight-year-old holidaymaker. The John Dory was spotted among rock pools at Alnmouth, Northumberland, by Rylie from Wilsden ...

The only tip we always tell people about cooking a nice piece of fish is that you have to go with the feel. Every pan, stove and even the thickness of the fillet will alter the amount of cooking ...