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John Dory with Beurre Noisette and White Asparagus

James Martin has an easy fish recipe using John Dory that's topped with a traditional beurre noisette and served with white asparagus


  • For the asparagus

  • 1/2 lemons, juice only

  • 8 asparagus

  • knob of butter

  • For the fish

  • knob of butter

  • 2 tbsp vegetable oil

  • 1 john dory, or brill, filleted and skin scored

  • For the beurre noisette

  • 150g butter

  • 1 clove garlic, peeled and chopped

  • handful chopped parsley

  • small bunch chopped chervil

  • small bunch chopped chives

  • 3 lemons, juice only

  • 2 tbsp capers


  • 1.

    For the asparagus, bring a pan of salted water to the boil. Add the juice from half a lemon to the water.

  • 2.

    Gently snap off the stalks from the white asparagus. Cook for 2-3 minutes, drain. Toss with a knob of butter and season with salt and pepper.

  • 3.

    For the fish, heat the butter and the oil in a non-stick frying pan and over a high heat. Add the John Dory fillets, skin side down with a sprinkling of salt and pepper. Cook for 1-2 minutes then turn and cook for a further minute.

  • 4.

    Remove the fish from the pan and transfer to the serving plates with the asparagus.

  • 5.

    To make the beurre noisette, heat the butter in the fish pan until it turns nut brown. Turn the heat off and add the garlic, herbs and juice of 3 lemons. Stir in the capers.


Recipe reproduced with permission of Good Food Channel.

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