Equipment
Ingredients
Main Components
- 4 john dory fillets, skin on
- 50 g unsalted butter, melted
- 30 ml vegetable oil
- 750 g cos lettuce, shredded
Sauce and Seasoning
- 75 g smoked streaky bacon, rindless, chopped
- 100 g onion, finely chopped
- 1 garlic, finely chopped
- 300 ml chicken stock
- 300 ml pale ale
- 3 g parsley, chopped
- 5 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 489 kcal
- Protein
- 40 g
- Carbohydrates
- 15 g
- Fat
- 29 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 1114 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 49 mg
- Potassium
- 1059 mg
- Calcium
- 141 mg
- Iron
- 2.4 mg
- Magnesium
- 69 mg
- Phosphorus
- 455 mg
- Zinc
- 1.7 mg
- Vitamin A
- 909 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 206 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.26 mg
- Niacin
- 3.8 mg
- Folate
- 266 mcg
- Water
- 275 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Apply salt generously to both sides of the John Dory fillets and place them on a plate.
Allow the fish to sit at room temperature for 20 minutes to cure slightly.
Rinse the salt from the fillets under cold water and thoroughly pat them dry using kitchen paper.
Coat the fillets with a thin layer of melted butter and season with black pepper.
Place the bacon in a frying pan over medium heat and cook until the fat renders and the meat is crisp.
Add the remaining butter to the pan and sauté the chopped onion and garlic for 5 minutes until soft.
Deglaze the pan with chicken stock and pale ale, bring to a boil, and simmer until the liquid reduces by three-quarters.
Heat vegetable oil in a separate skillet over medium heat until shimmering.
Place the fish fillets skin-side down in the skillet and cook for 7 minutes until the skin is crisp and the flesh is opaque (internal temperature 63°C/145°F).
Add the shredded lettuce to the reduced sauce pan and stir until the leaves begin to wilt.
Fold in the chopped parsley and adjust the salt and pepper levels to your preference.
Distribute the lettuce and bacon mixture among plates, place a fish fillet on top, and drizzle with the remaining sauce.
Chef's Notes
- For perfectly crisp John Dory skin, ensure the fillets are exceptionally dry after rinsing the salt. Any moisture will steam the skin instead of crisping it.
- When reducing the sauce, don't rush it. A gentle simmer allows the flavors to meld and concentrate without becoming bitter.
- If John Dory is unavailable, gurnard is an excellent substitute as it offers a similar firm texture and mild flavor profile.
- Taste and adjust seasoning at multiple stages, especially after reducing the sauce, as the bacon and stock will contribute saltiness.
- Serve immediately after wilting the lettuce to prevent it from becoming overly soft and watery.
Storage
Refrigerator: 2 days — Store fish and sauce separately if possible.
Reheating: Gently warm the sauce in a pan; reheat fish in a 150°C (300°F) oven until just warm to avoid overcooking.
Troubleshooting
Fish skin is soggy instead of crisp
Cause: The fish was not dried sufficiently or the pan was not hot enough before adding the fillets.
Fix: Cannot be fixed once cooked; avoid overcrowding the pan to maintain heat.
Prevention: Ensure the fish is bone-dry with paper towels and the oil is shimmering before searing.
Sauce is excessively salty
Cause: The reduction concentrated the salt from the bacon and stock.
Fix: Whisk in a small splash of water or unsalted stock to dilute.
Prevention: Use low-sodium stock and do not add extra salt until the final seasoning step.
Cultural Context
This dish draws inspiration from traditional British pub fare, where simple, fresh ingredients are elevated through robust flavors. John Dory, a firm white fish, is a prized catch in British waters and pairs well with the salty, smoky notes of bacon and the malty depth of pale ale, a quintessential British beer.
