Baked John Dory with Lemon Caper Dressing
I was smitten by the simple way of preparing fish in Italy and France. Baked whole or as fillets then dressed simply in own juices with olive oil, lemon juice and capers. Perfection.
- 2 tablespoons olive oil plus 2-3 extra to serve
- 2 180g John Dory fillets with skin on
- 2 teaspoons capers in brine
- 1/2 lemon, juiced
- freshly ground black pepper
- handful per serve watercress or other salad greens
Preheat oven to 180C (350F).
Grease an oven-proof dish or skillet with olive oil and place fish, skin side down, in the dish. Bake for 10-15 minutes (you will need to a little longer for thicker fillets). Test your fish by pushing a skewer into the flesh - if there is resistance, it will need to cook a little longer. If the skewer pushes in and comes out easily it means the fish is flaky and ready.
Remove from oven and transfer to serving plates. Add extra olive oil, lemon juice and capers to the pan and mix well. Drizzle over the fish and season with pepper.
Serve with a mixed green salad or watercress.