John Dory with braised peas and pancetta

A stylish fish dish that doesnt take much effort from Richard Phillips
By Richard Phillips
John Dory with braised peas and pancetta
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the peas

  • 1 tbsp olive oil
  • 1/2 banana shallots, finely chopped
  • 100 g pancetta, cut into lardons
  • 75 ml dry white wine
  • 2 tbsp white wine vinegar
  • 200 g fresh peas
  • 100 ml chicken stock
  • 1 tsp cream
  • knob of butter
  • 1 squeeze lemon juice
  • 1 pinches chopped chervil

For the fish

  • 4 john dory fillets, skinned
  • plain flour, for dusting
  • large knob of butter

To garnish

  • pea shoots
  • cooked pancetta


1. For the peas: heat the olive oil in a small frying pan and cook the shallot until softened and just turning golden.

2. Add the pancetta and cook to give it colour. Deglaze the pan with the wine and vinegar. Cook until reduced by two-thirds.

3. Add the peas and cook for 1-2 minutes. Pour in the stock and cook for a further 5 minutes. Season and stir in the cream, butter, lemon juice and chervil.

4. For the fish: lightly dust the fish fillets with seasoned flour. Heat a non-stick frying pan and add the fish fillets. Colour slightly then add the butter and spoon over the fish as it cooks on both sides - 2-3 minutes until golden.

5. To serve, put the peas in the corner of a square plate with the John Dory on top. Garnish with pea shoots and crisp slices of pancetta.

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