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Lean, mild fish like john dory give you the most latitude when it comes to cooking techniques, but the best methods preserve its natural attributes — fine texture and light flavor. A drizzle of olive oil and lemon juice after pan-searing keeps everything fresh, fast and vibrant. This john dory recipe paired with our SPLENDOUR Chardonnay works perfectly.

Step 1

Heat a few tablespoons of oil or equal parts oil and butter in a saute pan on the stove over medium heat. Season the dory on both sides with kosher salt and freshly ground black pepper.

Step 2

Sear the dory fillets skin-side down in the pan until the edges start to curl, about 2 1/2 to 3 minutes. Occasionally, tilt the pan toward you and spoon up some of the fat and pour it over the dory.

Step 3

Turn the dory over with a fish spatula and cook until the flesh firms and flakes, 2 1/2 to 3 minutes. Transfer the dory to a plate.

Step 4

Make a quick pan drizzle using the fat in the pan. A squeeze of fresh lemon juice and a scant palmful of capers heated through in the fat and drizzled over the dory takes just a few seconds and adds just enough brightness to highlight the dory’s mild flesh. A splash of cream, freshly ground black pepper and some fresh herbs make a quick and creamy sauce that tastes like it took much longer to put together. You can put nearly any ingredient in the pan drizzle as long as it cooks quickly and you heat it all the way through.

Step 5

Spoon and drizzle the sauce over the dory fillets and serve immediately.