Instructions: Season the John Dory fillets with salt and pepper and dust them with flour.

Brush lightly with oil.

Cook them on a hot griddle skin side down until golden and crispy.

Turn them over and finish cooking.

Remove from the griddle and drain on kitchen paper.

Sprinkle with lemon juice.

Warm the spinach with the butter and then season.

Warm the potato puree.

Warm the onions.

Heat the beurre blanc and infiuse with the sprig of rosemary.

Do not boil.

Presentation

In a bowl or plate arrange 3 piles of spinach equidistant one from the other with a glazed onion on top.

Make a little bed of potato puree.

Place the divided John Dory fillets on top of the puree slightly over lapping.

Spoon the rosemary beurre blanc all around and garnish with 3 of the chervil sprigs.

If you get a large fish of 1.25 kg you should be able to get 4 decent sized fillets from it. Each portion is cut in half in the shape of a diamond.

Serves 4

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