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, bring a pan of salted water to the boil. Add the juice from half a lemon to the water.
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.
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.
Remove the fish from the pan and transfer to the serving plates with the asparagus.
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.
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