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.

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 ...

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 ...

We’ve used John Dory in this recipe, but any firm, white fish will work fine. To make this recipe vegan, simply substitute the plain yoghurt for coconut yoghurt, use firm tofu rather than fish, and ...

Preheat the oven to 170°C. Butter a baking dish large enough for the fish fillets to lay flat inside (or use 2 dishes). Place the fish in the dish and dot with a little more butter.