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Mediterranean John Dory with Rosemary and Caramelized Tomatoes Recipe
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Difficulty: Average
Chef's Note
To serve, lay the John Dory on half a caramelized tomato.
Ingredients for 8 servings
- 4 fillets of John Dory, 160 g / 6 oz. each
- 6 firm Tomatoes, 150 g / 5 oz. each
- 200 g (7 oz.) shelled young beans or thin Green beans
- 20 g (4 tsp.) butter
- 30 ml (2 tbsp.) olive oil
- 100 ml (6 tbsp.) fish stock
- 1 bouquet of flowering rosemary (reserve the flowers for garnish)
- Flour
- Salt, sugar, garlic powder
- 200 g (7 oz.) butter
- 100 ml (6 tbsp.) white wine
- 20 ml (4 tsp.) white vinegar
- 60 g (2 oz.) French shallots
- 60 g (2 oz.) Niçois olive, sliced
- 1 tbsp. capers
- 1 bunches of chives and chervil
- 1 lemon
- Salt and freshly ground pepper


  1. Hull the tomatoes and slice thickly. Remove the seeds. Season with salt, sugar, and garlic powder. Dip lightly in flour. 
  2. Cook and caramelize under the broiler in an olive oil-coated baking dish. 
  3. Cover the fillets of John Dory with the tomatoes. Reserve the equivalent of 2 tomatoes for the sauce. 
  4. Lay each fillet on a branch of rosemary in an oiled and salted baking dish. Cook in the oven for 12-15 minutes. 
  5. Combine the chopped shallot with the white wine and vinegar and reduce. Add the cooking liquid from the fish. Bring to a simmer. Whisk in the butter, cut into small pieces. Emulsify and strain.
  6. Season with the reserved crushed tomato, lemon juice, olives, capers, chopped chives and parsley. Cook the beans in the olive oil with 20 g butter and a little water over high heat. Season with pepper.
  7. Present the fish on an oval platter. Pour the sauce over top. Arrange the beans around and decorate each fillet with rosemary flowers. 
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