Fillets of john dory with warm potatoes, olives, capers, and rosemary


by: Peaches

A healthy yet delicious main dish served with creamy mashed potatoes. Devour our Fillet of John Dory and Mash recipe.


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serves: 4

1 lb (450 g) unskinned john dory fillets

1/4 cup extra virgin olive oil (plus extra for brushing)

4 small waxy new potatoes

2 in anchovy fillets canned olive oil (drained)

2 vine-ripened tomatoes (skinned and seeded)

3 in sun-dried tomatoes oil (drained and cut into thin strips)

4 black olives (pitted and sliced)

12 small capers in brine (drained and rinsed)

10 "needles" of rosemary

small handful of roughly chopped flat-leaf parsley

Salt and freshly ground black pepper

Nutrition Facts
Fillets of john dory with warm potatoes, olives, capers, and rosemary

Servings Per Recipe: 4

Amount per Serving

Calories: 317

  • Total Fat: 17.6 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 30.5 mg
  • Sodium: 3139.9 mg
  • Total Carbs: 21 g
  •     Dietary Fiber: 6.5 g
  •     Sugars: 1.9 g
  • Protein: 22.9 g

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1.  Cut small john dory fillets in half lengthwise, and larger ones lengthwise into three. Brush them with the oil and put them skin-side up in a lightly oiled baking pan. Season with salt and pepper.

2.  Cut each potato lengthwise into quarters and cook in boiling salted water for about 10 minutes or until tender. Drain and keep warm.

3.  Cut the anchovy fillets lengthwise into long, thin slivers. Cut each wedge-shaped piece of tomato flesh into thin, arc-shaped pieces.

4.  Preheat the broiler. Broil the iohn dory, 4 inches (10 cm) from the heat, for 2 to 3 minutes until just cooked through. Meanwhile, put the rest of the olive oil into a shallow pan with the potatoes, anchovies, tomato pieces, sun-dried tomato strips, olives, capers, and rosemary. Warm through over a gentle heat. Add the parsley and season to taste.

5.  Arrange the pieces of fish and the warmed vegetables attractively on four warmed plates. Serve immediately.

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