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Le Chaudron recipe
Saint-Pierre rôti au four
Roast John Dory
⏱ 40 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1whole John Dory (1.2 kg / 2⅔ lb)
2lemons, sliced
4 clovesunpeeled garlic
1bunch thyme and rosemary
80 ml (⅓ cup)olive oil
2fennel bulbs, sliced
- 1 whole John Dory (1.2 kg / 2⅔ lb)
- 2 lemons, sliced
- 4 cloves unpeeled garlic
- 1 bunch thyme and rosemary
- 80 ml (⅓ cup) olive oil
- 2 fennel bulbs, sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score the fish on both sides and tuck lemon slices and herbs into the cuts.
- Spread the fennel and unpeeled garlic in an oiled dish.
- Lay the fish on top, drizzle with olive oil and scatter with herbs.
- Roast at 200°C (400°F) for 25 minutes, basting halfway.
- The flesh should come away easily from the bone.
- Lift off the fillets and serve with the fennel and pan juices.
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