Fresh wild John Dory
Estimated price per piece
John Dory (also known as St Peter's fish) a white-fleshed sea fish found in European waters, is an odd-looking creature with an oval, flat body and a large, spiny head. The white, boneless, meaty flesh is firm and flavoursome and can be cooked in a variety of ways: it can be grilled, sautéd or even poached. It’s popular with chefs as it goes well with a wide variety of ingredients and flavourings. Moreover, the bones from its head make an excellent stock. If you like sole and turbot then you’re sure to like John Dory.
SAN PIETRO BAKED FISH WITH POTATOES
INGREDIENTS: 1 John dory of 1.5Kg, 3 potatoes, 1 sprig of rosemary, 1 sprig of Sage, 1 Bay leaf, 1 clove of garlic and 2 spoons of extra virgin olive oil.
PREPARATION: swicth on the oven to 180 degrees. We begin to gut the fish St. Peter, then wash it with cold water and cut spines, tail and fins with scissors. Peel the potatoes, wash and chop fine the aromas, join a handful of salt, cut the potatoes into rather small cubes. Grease a large baking dish and pour the potatoes with the spices and salt, mix well, so that the potatoes remain clearly greasy and seasoned. Place the fish on top of the potatoes, bake the fish for about 45 minutes, before serving control the cooking carving with a sharp knife the thickest part of the fish, if it is cooked near the bone is ready. Serve it hot.
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