A white-fleshed sea fish found in European waters, John Dory (also known as St Peter's fish), is an odd-looking creature with an oval, flat body and a large, spiny head. The white, boneless, meaty ...

Remove the fish and keep it warm. Strain the court bouillon into a small saucepan and reduce it by half over high heat, 5 minutes. Whisk in the butter and season with salt and pepper.

Score the John Dory 4 or 5 times on both sides and skewer the fish (a long, flat skewer running from mouth to tail is best, or use two skewers to help turn it while cooking).

Season the fish with salt and pepper, and lower into the champagne. Turn down the heat, cover and leave to simmer very gently until just cooked through, around 5 minutes – this will depend on ...

I’m sharing my preferred method for making chips at home. I’ve opted for some skin-on wedge-shaped chunks, but slice as you ...

Heat a large fry pan, add the seasoned fish fillets and cook skin side down for 2 minutes. Add scallop meat and cook for another 2 minutes. Turn the fish over and take off heat.