It has been said that John Dory fish tastes like butter; the fish is so delicate it just melts in your mouth. John Dory is best cooked with its skin intact since the flesh is so delicate. Wrapping the fillets in lettuce leaves will protect them further.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 6-ounce John Dory fi llets (also works well with bass)
- Salt and pepper, to taste
- 2 cups dry white wine like Pinot Grigio
- 2-3 tablespoons extra-virgin olive oil
- 1 small bunch chives
- 2 bay leaves
- 1 head of iceberg lettuce
- Balsamic vinegar or Hollandaise sauce
1 Combine the wine with 1½ cups water and about 1 teaspoon salt. Bring to a boil in a saucepan. Add the iceberg lettuce leaves and the chives; be careful not to break them.
2 After about 5 to 10 seconds, remove the leaves and cool them in an ice bowl (reserve the cooking water). Place them on a towel or paper towel and pat dry.
3 Season the fish fillets with salt and pepper. Place one fillet on each leaf. Cover with another leaf and carefully fold the edges, forming neat packages. Tie with the chives.
4 Bring the cooking water back to a boil, add the bay leaves, and place a steamer basket over the pot. Place the packages in the basket, cover and cook on moderate heat for about 10-14 minutes.
5 Serve on a bed of baby spinach sautéed in butter or extra-virgin olive oil and 1 clove garlic, and drizzle the fi sh with a little balsamic vinegar and olive oil, or with Hollandaise sauce.