Prep. time: 20 minutes
Cooking time: About 45 minutes
Refrigeration time: About 30 minutes

Making the sauce

1. Place the shallot in a small saucepan; add the white wine and vermouth; reduce by half;
2. add the fish stock and reduce by half;
3. add the cream and reduce by half;
4. strain; season with salt and pepper; whisk in the mustard; set aside.

Making the herb crust

1. Place the bread crumbs, herbs and garlic in a blender; pulverise; season with salt and pepper; add the butter to form a paste;
2. spread the herb paste between two pieces of parchment or other non-stick paper and roll out to form a rectangle 5 mm (1/4") thick; refrigerate until the paste hardens;
3. cut the paste into 4 rectangles measuring 5 x 10 cm (2 x 4").

Preparing the John Dory

1. Season the fish fillets with salt and pepper; cut into 5 x 10 cm rectangles; place into a deep baking dish;
2. brush with the Dijon mustard; cover with the mushroom duxelles; finish with the tomato fondue;
3. place a rectangle of the herb paste onto each prepared fillet, keeping the top piece of parchment paper in place so you don't touch the paste; remove the paper;
4. pour 125 ml (1/2 cup) white wine and 125 ml (1/2 cup) fish stock into the bottom of the baking dish - do not pour over the crust;
5. bake in a 200° C (400° F) oven for 12 minutes or until the crust is golden;
6. pour the sauce onto hot serving plates; place the fish fillet on top; sprinkle with fresh herbs and serve immediately.