( Zeus faber )



Dory fingers

  • 2 john dory fillets skinned&bonned,cut into strips
  • fresh breadcrumbs
  • 1 free range egg
  • unsalted butter for frying

Pan fried John Dory with smoked paprika butter

  • 4 john dory fillets
  • 50g butter, softened
  • ½ tsp smoked paprika
  • 1 tbsp olive oil
  • sea salt, to season
  • 1 lemon, cut into wedges


  1. Break the egg into a medium size bowl
  2. Dip the fish into the egg
  3. Place in the breadcrumb until both sides are covered
  4. Heat a pan and add butter 
  5. When the butter is hot place the dory fingers in the pan. Fry each side for about 2 min


  1. Combine the butter and paprika and set aside
  2. Heat a frying pan until very hot and add the olive oil 
  3. Season the fish with sea salt and add the fillets to the pan, skin side down, pressing firmly with the back of spatula for a minute or so to stop
    the fillet curling
  4. Cook for about 2 min, then flip and add the paprika butter to the pan, basting the fish with it as it melts
  5. Cook for a further 2 min until the fish is just cooked and the butter foamy 
  6. Remove from the pan and serve with wedges of lemon