John Dory pan-fried

Name: John Dory pan-fried
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Pesce San Pietro (St. Peter's Fish) fillets (with skin) 1.8 lbs; Cherry tomatoes 1 ½ cup; Baked black olives 1.8 oz; White wine 0.8 cup; Garlic 1 clove; Green Peperoncino to taste; Extra virgin olive oil to taste; Fine salt to taste; Parsley 2 tufts

it de fr es br

250

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 250
Carbohydrates g 1.9
of which sugars g 1.9
Protein g 35
Fats g 7.9
of which saturated fat g 1.15
Fiber g 1.1
Cholesterol mg 100
Sodium mg 460

Difficulty: Average
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: High

PRESENTATION

Recipe by
Stephanie Cabibbo

Pan-seared John Dory is such a treat, really. I mean, it totally shows off the special qualities of Mediterranean seafood. Especially in Italy—along the coast—people are all about the delicate flavor and tender bite of this fish, which they call pesce San Pietro. And the pan-seared John Dory dish? Pretty simple. It lets the fresh fish do its thing without heavy sauces or spices. You know what I mean?

Instead, you get those Mediterranean touches—juicy cherry tomatoes, salty black olives—that bring a little tangy brightness and, for real, a splash of color to the plate. No need to be fancy. It's all about letting the natural moist texture and mild taste of the John Dory fish recipe shine. And look, it is kinda similar to how folks enjoy branzino alla ligure or orata all’acqua pazza.

This style of cooking, gently stewing the fish in its own juices, makes it so so easy to eat and really highlights the fish’s clean flavor. In many Italian homes, a dish like pan-fried John Dory is what you whip up when you want something special but not too complicated. And the sauce? Not needed. The large bones come out easily, so even kids can enjoy it without much fuss. Which is great for families around the Mediterranean.

And here's the thing: since this is a healthy fish meal, it’s perfect for any night of the week. That golden crust from a quick pan-fry locks in the moist inside, making each bite super super tender and satisfying. It's way better than other quick seafood dishes. Keeps it light and fresh—pretty much like branzino in Liguria but with its own twist. People really love how simple it is. Plus, you still get those classic flavors in every bite.

Whether you call it St. Peter’s fish or just a great white fish fillet, this is one of those easy fish recipes that really really shows why Italian food is so popular. Blending taste and tradition—can't go wrong with that—in every mouthful.

How to prepare John Dory pan-fried

To prepare pan-fried John Dory, first place the fillets on a cutting board, without removing the skin, and salt them 1. Wash the cherry tomatoes well and cut them in half, or into quarters if they are too large 2. Take the olives and pit them 3.

Proceed with the parsley: chop it finely 4. Now crush the garlic, without peeling it, using the flat side of a knife blade 5. In a large pan, pour a drizzle of oil, add a clove of garlic 6, and let it brown.

Transfer the fish fillets into the pan, placing them skin-side down 7. Cook over medium heat for 5 minutes, then deglaze with the white wine 8. Without turning the fillets, repeatedly pour the cooking juices over them to facilitate cooking 9.

Now add the cherry tomatoes 10, black olives 11, and a pinch of chili pepper 12.

Continue cooking for about 20 minutes. You will not need to turn the fillets, just continuously pour the cooking juices over them 13. As soon as the fillets turn white, they are cooked. Add the chopped parsley 14, adjust the salt if necessary, and serve them 15.