John Dory with Asparagus


1 x 170 – 230g John dory fillet (skin-on)
1 tsp whole grain mustard
2 tsp white wine vinegar
2 tbs olive oil
1 tbs malt vinegar
sea salt & black pepper
6 pieces asparagus
1 egg
1 tbsp chopped parsley


1. To make the vinaigrette, place the mustard, olive oil and white wine vinegar in a mixing bowl and stir together. Set to one side.

2. Bring a large pan of water to the boil with a tbs of vinegar and leave simmering on the stove.

3. Warm a large non-stick frying pan and add ½ a tbs of olive oil, cut the John dory fillet in half diagonally and season with sea salt and black pepper. Place skin side down in the pan and allow to cook for 2–3 minutes before turning and cooking for 1 further minute, then remove from pan.

4. Warm a chargrill pan to smoking point, add the asparagus and cook for 1–2 minutes until it is marked and still has a good crunch. Set to one side.

5. Turn the pan of water up until it is just off the boil, add an egg and cook for 1 – 2 minutes so the yolk is still soft, then remove it from the pan.

6. To serve, scatter the asparagus over a large, round plate and place the John dory fillets on top. Cut the egg in half and place it overlapping the fish. Finish with a drizzle of vinaigrette and chopped parsley.