Sold mainly as fillets but can be purchased whole. To buy whole look for lustrous, bright skin, bulging eyes, firm flesh and a pleasant sea smell. Fillets should also be lustrous with no brown markings, a pleasant sea smell and not oozing water. John Dory is a high priced finfish.

Gill and gut fish. Wrap whole fish or fillets in plastic wrap or put in an airtight container. Keeps 24-48 hours in the refrigerator or up to 6 months in the freezer providing your freezer operates at -18°C

As John Dory has delicate flesh the skin is best left on. It is moist in texture with small, fine flakes and has a slightly sweet flavour. If fillets are large, cut in serving size portions.
 

John Dory is best steamed, poached, baked, barbecued or gently pan-fried. It is best coated in flour, breadcrumbs or a light batter before frying. If baking or barbecuing, wrap in foil. Best prepared with seasonings such as lemon juice or rind, white wine, black pepper and most fresh herbs. Serve with mild flavoured vegetables and light sauces.

How to fillet a John Dory
1. With a sharp knife cut around the head, through to the bone (on one side only), then cut around edge of fish.
2. Lift fillet by cutting with knife along backbone, lifting and cutting as you go until fillet is free of backbone. No need to remove skin.
3. Turn and repeat process on the other side.