Pan-fried john dory with parsley, garlic & pine nuts

Feel free to replace the John Dory with any white-fleshed fish you like.


  • 2 slices day-old white sourdough bread
  • 2 tsp thyme leaves, chopped
  • 6 tbsp extra virgin olive oil
  • Sea salt and freshly ground pepper
  • 3 tbsp flat leaf parsley, chopped
  • 1 garlic clove, peeled, very finely chopped
  • 4 Ortiz anchovy fillets, chopped
  • 3 tbsp pine nuts, toasted
  • 4 x 200g John Dory fillets
  • 1/2 cup plain flour
  • 1/2 cup dry white wine


Preheat oven to 180°C. Cut bread into small dice and place in a bowl with chopped thyme and 1 tbsp of oil. Mix well, season with salt and pepper and place on roasting tray. Toast until golden brown and crisp, tossing often to prevent burning. Remove from oven.

Mix parsley, garlic, anchovies and pine nuts together with 1 tbsp of oil. Set aside

Season the fish with salt and pepper and lightly dust with flour. Heat the remaining oil on a high heat in a frying pan with a tight-fitting lid. Add the fillets to the pan and fry for about 30 seconds on each side, until lightly golden. Add the wine, then about 1/2 cup water. Add the herb and pine nut mixture, cover with lid and simmer gently for a minute to infuse flavours.

Plate fillets, spoon over sauce and finish with the crispy bread cubes.

NOTES: Want something to drink?

The 2013 Millton Te Arai Chenin Blanc is a superb match for the delicate sweetness of the John Dory. From a biodynamic vineyard on the east coast of New Zealand's North Island, it's off dry, with hints of citrus and white flowers. Delicious!

First published in the Good Weekend.

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