John Dory with samphire

Arthur Potts Dawson uses bitter dandelion leaves, sweet tomatoes and salty samphire to compliment his fish fillets
By Arthur Potts Dawson
John Dory with samphire
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 2 tbsp olive oil
  • 1 john dory
  • 2 knobs butter
  • 1 large ripe tomato, roughly chopped
  • small handful basil, roughly chopped
  • large handful samphire
  • handful dandelion leaves, chopped into large spears


1. Heat the olive oil in a frying pan and bring some water to the boil in a separate pan.

2. Score the fish skin on the fillets 3 or 4 times and season with a little salt. Put them in the frying pan skin-side down and cook for 6-8 minutes turning once. Halfway through the cooking time add a knob of butter and the chopped tomato and basil.

3. Add the samphire to the boiling water and cook for 3-4 minutes until soft. Drain.

4. When the fish is cooked, remove it from the pan and add a splash of water to create a sauce. Add the dandelion and another small knob of butter and lightly cook until all the butter has melted

5. Spread the samphire out onto a serving plate creating a bed for the fish. Sit a fillet of John Dory and skin-side up on top. Finish with the tomato and dandelion sauce.

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