The Greenwich restaurateur cooks up the essence of summer with grilled John Dory, lemon and marjoram
Quick and easy to cook, delicious and nutritious to eat, few things capture the essence of a summer meal quite like a perfectly grilled fish. As the skin chars the flesh takes on a wonderful smoky aroma, and because it’s being cooked whole, the bones keep the flesh moist, adding an intensity of flavour that’s impossible to achieve from cooking just the fillet.
Although it’s a simple dish to cook there are several key instructions that must be pedantically followed. The skin must be bone dry and the griddle has to be very hot or the skin will stick. Blot the fish with absorbent kitchen paper to remove all the surface moisture, and then generously brush with oil and season well with salt. Carefully place the fish on the hot griddle and leave undisturbed for 4 minutes. It is essential you don’t move it; it needs time for the skin to form a crust and for the lovely char lines to develop. After 4 minutes carefully turn over and cook the other side for 4 minutes. Now rest the fish for a 2 minutes; the juices will relax back into the flesh as the residual heat completes the cooking process.
Please note cooking times vary depending on the thickness of the fish. Julian Pryke, the excellent Fishmonger on Circus Street, recommends 10 minutes total cooking time per inch of fish.
Grilled John Dory with lemon and marjoram
- Prep Time 10
- Cook Time 10
- Serves 2
Ingredients2 whole John Dory approx 700g, cleaned and fins removed
1 lemon, cut in half and grilled
Salt and black pepper
Pre-heat the griddle pan until very hot (at least 5 minutes)
Brush with oil and season generously with salt then cook undisturbed for 4 minutes. Turnover and cook undisturbed for another 4 minutes
Rest for 2 minutes and then serve with some grilled lemon, peppery watercress and fresh bread