The Sea And Me

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 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
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John Dory with Shellfish Butter, Roasted Leeks & Lemon *North Sea Recipe*

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 Elegant, indulgent and unforgettable - a restaurant quality fish dish made at home


Buy John Dory Fresh From Our Boat



John Dory is one of the most prized fish in professional kitchens, and for good reason. Its firm yet delicate flesh has a subtle sweetness that pairs beautifully with rich sauces. In this dish, pan seared John Dory is finished with a luxurious shellfish butter, served alongside sweet roasted leeks and brightened with fresh lemon.

It’s refined, indulgent, and far from the usual fish recipes, perfect for a special meal or impressive dinner party.

✅ Why This Recipe Is Exceptional

  • John Dory has a naturally sweet, meaty texture

  • Shellfish butter adds deep, savoury richness

  • Roasted leeks bring gentle sweetness

  • Simple technique with impressive results

  • A true chef-style dish that still feels approachable

🛒 Ingredients (Serves 2)

For the John Dory

  • 2 John Dory fillets

  • Salt and freshly ground black pepper

  • 1 tbsp olive oil

  • 20g butter

For the Roasted Leeks

  • 2 leeks, trimmed and sliced lengthways

  • 1 tbsp olive oil

  • Pinch of sea salt

For the Shellfish Butter

  • 60g unsalted butter, softened

  • 1 tbsp shellfish stock (or fish stock)

  • ½ tsp lemon zest

  • Squeeze of lemon juice

  • 1 tbsp finely chopped parsley

To Finish

  • Lemon wedges

  • Extra parsley

🔪 Step-by-Step Instructions

1️⃣ Roast the leeks

  1. Preheat the oven to 200°C (180°C fan).

  2. Toss leeks with olive oil and sea salt.

  3. Roast for 18–22 minutes until soft and lightly caramelised.

2️⃣ Prepare the shellfish butter

In a small bowl, mix softened butter with shellfish stock, lemon zest, lemon juice and parsley.
Set aside - this will melt beautifully over the fish.

3️⃣ Cook the John Dory

  1. Pat the fillets dry and season well.

  2. Heat olive oil and butter in a frying pan over medium-high heat.

  3. Cook the John Dory for 2–3 minutes per side, until golden and just cooked through.

  4. Remove from the heat and rest briefly.

4️⃣ Serve

  • Spoon roasted leeks onto warm plates.

  • Place the John Dory on top.

  • Add a generous knob of shellfish butter so it melts over the fish.

  • Finish with lemon wedges and fresh parsley.

🍽️ What to Serve With

  • Crushed new potatoes

  • Buttered spinach or samphire

  • Crusty bread for the sauce

  • A chilled white Burgundy or Sancerre

⭐ Chef’s Notes

  • John Dory cooks quickly - overcooking will dry it out.

  • Shellfish butter can be made ahead and frozen.

  • This recipe also works beautifully with brill or turbot.


About Me


Scotland, United Kingdom Scotland, UK

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