Christmas Selection 2026
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John Dory
Also known as St Peter’s Fish, John Dory is one of the finest fish found in our waters - distinctive in appearance and exceptional in flavour. The flesh is firm, pearly white and beautifully structured, with a rich, savoury depth that feels almost shellfish-like. It’s a fish that rewards careful, simple cooking, nothing fussy, just good butter, heat and attention. Cooked whole on the bone, it roasts superbly and carries its flavour right through. However, most of our customers choose to take it as fillets - its dramatic appearance can feel a little intimidating to tackle at home. Filleted, it becomes wonderfully straightforward: pan-fry skin-side down until crisp, turn once, and let the flavour speak for itself. With its unmistakable dark thumbprint and shimmering bronze-gold colouring, John Dory looks almost mythical on the counter, and it tastes every bit as special. Did you know…? No one is entirely sure where the name comes from. Some link it to St Peter, others suggest it may be a loose nod to the French jaune d’or — meaning 'yellow gold' - a fitting description for its striking colouring. The truth is debated… but the quality is not.
The flesh is firm, pearly white and beautifully structured, with a rich, savoury depth that feels almost shellfish-like. It’s a fish that rewards careful, simple cooking, nothing fussy, just good butter, heat and attention.
Cooked whole on the bone, it roasts superbly and carries its flavour right through. However, most of our customers choose to take it as fillets - its dramatic appearance can feel a little intimidating to tackle at home. Filleted, it becomes wonderfully straightforward: pan-fry skin-side down until crisp, turn once, and let the flavour speak for itself.
With its unmistakable dark thumbprint and shimmering bronze-gold colouring, John Dory looks almost mythical on the counter, and it tastes every bit as special.
Did you know…?
No one is entirely sure where the name comes from. Some link it to St Peter, others suggest it may be a loose nod to the French jaune d’or — meaning 'yellow gold' - a fitting description for its striking colouring. The truth is debated… but the quality is not.
Smaller fish are wonderful roasted whole on the bone, allowing the flesh to stay moist and flavourful. Larger fish can be filleted and gently pan-fried in butter until just cooked through.
We particularly love John Dory served with a tarragon salsa verde, roasted baby potatoes and a few seasonal vegetables. The subtle aniseed notes of the tarragon work beautifully with the delicate flavour of the fish.
If you're feeling a little more adventurous, John Dory also pairs wonderfully with shellfish, saffron, fennel and Mediterranean-style sauces.
Whatever you choose, try not to overcomplicate things - this is a fish that deserves to be the star of the plate.
Elegant, delicate and quite rightly one of the most sought-after fish in the sea.