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John Dory in Goat Cheese Tomato Rosemary Sauce

John Dory in Goat Cheese Tomato Rosemary Sauce


2 pounds John Dory fillets
half a log of goat cheese
10ml thickened cream
2 fresh rosemary sprigs
3 tomatoes
1 bunch broccolini

Cooking Directions:

Rub John Dory fillets with olive oil and let rest. Peel and seed tomatoes, cut them into 16 chunks. In a sauce pan, whisk the goat cheese with the thickened cream over medium heat. Add the chunks of tomatoes and washed rosemary sprigs. Cook, on gentle boil, for 10 to 15 minutes or until the sauce takes an orange color. Stir occasionally to ensure the sauce doesn't stick to the pan. Bring a pot of salted water to a gentle boil and cook the broccolini for 7 minutes. Drain and set aside. Heat olive oil in a frying pan. Once hot, add the john dory fillets skin down and hold them flat with the back of a spatula. Once the edges of the fish fillets turn opaque, turn the fish over and cook for another minute skin side up. Then, take the frying pan off the heat and let the fish rest for one minute. Place a generous amount of sauce in a deep plate and place the broccolini and john dory fillets on top. Season to taste and decorate with a rosemary sprig.

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