The subtle flavours of John Dory require a punchy sidekick. Blend plenty of coriander and garlic in a food processor with one part lemon juice to two parts extra virgin olive oil and drizzle the ...

Lay the tomato slices on top, alternating with slices of lemon. Season the John Dory inside and outside with salt and pepper, and place on the bed of vegetables. Pour the remaining chicken stock ...

A simple but luxurious celebration of John Dory poached in champagne and herbs – and nothing goes to waste as the poaching liquid is transformed into a rich sauce. First prepare the broad beans ...

Preheat the oven to 170°C. Take three or four asparagus spears from the bunch and slice thinly, set aside. Slice the remaining asparagus in half lengthways. Trim the scallions and slice in half ...

Our family prefers to cook fish with the skin on, getting it nice and crispy. This dish is super tasty, fresh and zingy. The only tip we always tell people about cooking a nice piece of fish is ...

In a medium bowl, combine lemon juice and fish sauce. 2. In a large bowl, combine cucumber, bell pepper and noodles. 3. Add half the lemon-fish sauce mixture and toss to coat. Pour other half into a ...

Inspired by his late brother, sushi chef Dumisani Lukhozi is dedicated to teaching people, who are often intimidated, to create their own sushi dishes.

Scatter with extra chopped herbs and serve with lemon wedges. If John Dory isn’t available, substitute small snapper, barramundi or any other seasonally available small firm white fish.