Grilled John Dory with leek and lemon butter


Preparation time

Cooking time


200g / 1 packet Ferguson Australia John Dory
1/3 cup / 30g flaked or slithered almonds
50g butter cut into 4 pieces
1 small leek, washed and top removed
2 cloves garlic
1/2 cup white wine
1 bunch broccolini, steamed
1 lemon, 2 strips of zest and juice
¼ cup parsley leaves, chopped

Grilled John Dory with leek and lemon butter

Over a low heat add almond to a dry pan. Toast gently until slightly brown, watch closely as they can burn quickly. Remove from pan to a plate on the side.

Heat 1 piece of butter over medium heat. Add leek and sauté for 5 minutes. Add garlic followed by white wine. Cook for a further 5-10 minutes or until the leek is soft.

Remove from pan and place next to the almonds. Add another piece of butter to the pan, allow it to melt, season John Dory fillets with salt and pepper and add to pan. Cook for 3-4 minutes on each side. Remove to a warmed plate on the side. Leave any remaining butter in the pan.

Squeeze juice of 1/2 a lemon into pan and boil down for a minute. Add remaining butter and cooked leeks to pan and stir continuously to combine.

Place steamed broccolini next to the fish, top both with the lemon butter leeks, toasted almond and chopped parsley. Serve with a fresh squeeze of lemon juice.