Steamed John Dory with a Vegetable Julienne and Fine Herbs

3:00 am on 2 August 2008

If John Dory is unavailable use any white flesh fish such as flounder.

(Serves 4)


  • 2 large white button mushrooms
  • A piece of the white part of the leek, 12cm long
  • 1 small carrot
  • 10cm piece of celery
  • 1 tomato
  • 3 Tbsp extra virgin olive oil
  • ¼ finely chopped onion
  • ½ tsp curry powder
  • 2 Tbsp vermouth
  • 3 Tbsp white water
  • Salt and freshly ground black pepper
  • 4 pieces John Dory fillet, each about 150g
  • 1 Tbsp finely sliced parsley leaves
  • 4 finely sliced mint leaves
  • 1 Tbsp finely sliced coriander leaves


Wash mushrooms and leek. Peel carrot and cut mushrooms, leek, celery and carrot into matchstick shapes about 6cm long.

Halve tomato, squeeze out seeds then chop tomato flesh.

Heat half the olive oil in a non-stick frying pan. Add chopped onion and stir for a minute or so. Add tomato and curry powder, stir for a couple of minutes, then add the vegetable matchsticks and the vermouth. Bring to the boil, add water and cover with foil. Steam the vegetables for 3-4 minutes, then season with a little salt and pepper.

Season fish fillets with salt and pepper. Place fish on top of the vegetables and drizzle the remaining olive oil over the fish. Cover with foil and steam the fish for about 5 minutes, or until just cooked.

Serve fish on the bed of vegetables.

From Jesse Mulligan, 1–4pm

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