John Dory with beurre noisette and white asparagus

James Martin has an easy fish recipe using John Dory that's topped with a traditional beurre noisette and served with white asparagus
By James Martin
John Dory with beurre noisette and white asparagus
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the asparagus

  • 1/2 lemon, juice only
  • 8 asparagus
  • knob of butter

For the fish

  • knob of butter
  • 2 tbsp vegetable oil
  • 1 john dory, or brill, filleted and skin scored

For the beurre noisette

  • 150 g butter
  • 1 clove garlic, peeled and chopped
  • handfulchopped parsley
  • small bunch chopped chervil
  • small bunch chopped chives
  • 3 lemons, juice only
  • 2 tbsp capers


1. For the asparagus, bring a pan of salted water to the boil. Add the juice from half a lemon to the water.

2. Gently snap off the stalks from the white asparagus. Cook for 2-3 minutes, drain. Toss with a knob of butter and season with salt and pepper.

3. For the fish, heat the butter and the oil in a non-stick frying pan and over a high heat. Add the John Dory fillets, skin side down with a sprinkling of salt and pepper. Cook for 1-2 minutes then turn and cook for a further minute.

4. Remove the fish from the pan and transfer to the serving plates with the asparagus.

5. To make the beurre noisette, heat the butter in the fish pan until it turns nut brown. Turn the heat off and add the garlic, herbs and juice of 3 lemons. Stir in the capers.

6. Spoon the beurre noisette over the fish to serve.

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