Instructions: Divide each fillet neatly into 3 along the natural lines then cut the larger pieces in half.

Season and set aside.

Season the lemon juice then whisk in the oils a tablespoon at a time.

Shortly before serving pour onto the greenery.

Arrange on a plate scatter with the orange.

Heat the remaining oil over a high heat.

Dust the fish lightly with flour and fry very quickly until just firm.

If the oil is hot enough it will also be patched with brown.

Lay the fish over the salad sprinkle with chives and serve at once.

serves 4

Unlike other fish the filleted side of a john dory divides neatly into three strips rather than the more usual two. In this recipe the strips are quickly panfried to top a salad of peppery watercress and rocket and tart oranges.

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