Instructions: Leave the heads on the fish.

Blanch the potato slices in boiling water for 2 minutes.

Drain thoroughly.

Brush baking dish with a little butter then spread just under half the potato slices in it in a thin layer.

Better to leave some out than make the layer too thick.

Season with saltand pepper then drizzle over about one third of the melted butter.

Place the fish on top season with salt and pepper drizzle with a little butter then cover with the remaining potato slices laying them on neatly.

Season spoon over the last of the butter then pour over the wine.

Bake at 190C/375P/Gas Mark 5 for 30 minutes until the fish and potatoes are just cooked through basting frequently with the juices in the dish.

To brown the potato slices to a rather more becoming state whip the dish under a thoroughly pre heated grill for a few minutes.

Sprinkle with parsley and serve.

Serves 4

This is a classic French way of cooking john dory. The fish is sandwiched 9n 0 between layers of finely sliced potatoes doused with butter and wine then baked. If you can lay your hands on one large fish then you can get away without blanching the potato slices first since the fish will require a little longer to cook.

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