Steamed fillets of John Dory with baby leeks from Fish etc.: the ultimate book for seafood lovers by Mark Hix
The beautiful looks of the John Dory are reflected in its eating. It even has a distinguishable beauty spot on the flesh, which is apparently the reason for its
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Cooking tools:
- Steamer basket
- Pot
- Chef's knife
- Cutting board
- Plate
Ingredients
- 4 fillets of John Dory, with the skin on, each about 160-180 g
- sea salt and freshly ground white pepper
- juice of ⅓ lemon
- ½ tbsp chopped parsley
- ½ tbsp chopped chives
- 2-3 tbsp extra-virgin olive oil
- 250 g baby leeks
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