top of page

Pan-Seared John Dory with Tomatoes and Leeks

Eat Drink Adventure

6 Tbsp of butter

7-8 cherry tomatoes, halved

¼ cup of chopped leeks

A few sprigs of parsley, coarsely chopped

¼ cup of dry white wine

1 lemon, juiced

¾ lb of John Dory (1 large piece or 2 small fillets)

1 Tbsp of lemon oil

Sea salt

Freshly ground black pepper


In a small sauce pan over medium heat, melt 2 Tbsp of butter. Add tomatoes and leeks. Sprinkle with a bit of parsley, salt and pepper. Add wine. Cook for 1 minute. Then add the lemon juice and cook for 3 more minutes. Lower the temperature to medium low and continue to cook, while stirring occasionally while you prepare the fish.


Lightly oil the fish and sprinkle with salt, pepper and parsley on both sides. In a large sauté pan or cast iron pan, melt 3 tbsp of butter over medium heat.  When bubbly, add the fish, meat side down. Brown for 3 minutes. Using a spatula, make sure the fish isn’t sticking and then flip to brown skin side. Add rest of butter, if needed.  Cook another 3 minutes.  Then remove from heat. (Yes, this takes a mere 6 minutes!)


Plate with the tomato-leek mixture.

Serves 2

Printable version

Original recipe

bottom of page