John Dory with Capers, Thyme and Lemon

by Leah Halmagyi


  • 600g boneless John Dory fillet
  • sea salt flakes and freshly-milled black pepper
  • 2 Tbsp soft unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 2 tsp capers, chopped
  • ½ bunch thyme leaves
  • 2 lemons, zested and segmented
  • potato cakes, to serve


1 Season the fish pieces with salt and pepper, then brush with butter. Set aside.
2 Heat olive oil in a pan over a moderate heat and fry the capers until crunchy. Add the fish pieces and thyme, then cook for 2 minutes each side, basting from time to time. Mix in the zest and segments, then serve with potato cakes.