John Dory with bay leaf sauce

The distinctive taste of bay creates a fresh and simple accompaniment to fish from Matthew Fort.
By Matthew Fort
John Dory with bay leaf sauce
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


For the John Dory

  • 2 fillets john dory, skin on
  • 12 bay leaves
  • vegetable oil, for frying

For the bay leaf sauce

  • 100 g chopped shallots
  • 6 bay leaves
  • 100 ml white wine
  • ½ lemons, juiced
  • 150 g unsalted butter
  • 100 ml whipping cream


1. For the John Dory: pre-heat the to 220C/ gas mark 7.

2. Lift the skin off the fillets, leaving it attached at one end. Season the exposed flesh.

3. Cover the flesh with bay leaves. Lay the flap of skin back over the top and put the fish skin-side down in an oiled roasting tray. Roast in the oven for 10 minutes or until thoroughly cooked.

4. For the bay leaf sauce: put shallots, bay leaves and wine in a sauce pan and boil until reduced to a couple of syrupy tablespoonfuls.

5. Strain into a separate saucepan, add the lemon juice and beat in the butter.

6. Lightly whip the cream, fold it into the sauce and gently heat through.

7. Serve the fish with the bay leaf sauce.

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