John Dory with Shellfish Butter, Roasted Leeks & Lemon *North Sea Recipe*

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

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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.

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✅ 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

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🛒 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

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🔪 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.

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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.

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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.

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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.

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🍽️ What to Serve With

• Crushed new potatoes

• Buttered spinach or samphire

• Crusty bread for the sauce

• A chilled white Burgundy or Sancerre

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⭐ 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.

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