Name: Butter-Seared Dory
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets John Dory fillets; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp All-purpose flour; 3 tbsp Unsalted butter; 1 tbsp Extra virgin olive oil; 3 cloves Garlic cloves, minced; 1 tbsp Capers, drained; 2 tbsp Fresh lemon juice; 1 tbsp Fresh parsley, chopped

Seafood

Butter-Seared Dory

Succulent dory fillets are pan-seared to golden perfection in a rich, aromatic brown butter sauce infused with garlic, lemon, and capers. This elegant seafood dish delivers a delicate texture and sophisticated flavor profile that will impress any dinner guest.

Prep

10m

Cook

10m

Serves

Calories

310kcal

Qty	Ingredient
4 fillets 680 g	John Dory fillets
0.5 tsp 3 g	Sea salt
0.25 tsp 1 g	Black pepper
2 tbsp 16 g	All-purpose flour
3 tbsp 42 g	Unsalted butter
1 tbsp 15 ml	Extra virgin olive oil
3 cloves 9 g	Garlic cloves, minced
1 tbsp 15 g	Capers, drained
2 tbsp 30 ml	Fresh lemon juice
1 tbsp 4 g	Fresh parsley, chopped

2 Method

Step 1. Pat the dory fillets dry with paper towels to ensure a crisp sear. Season both sides with salt and pepper, then lightly dust with flour, shaking off any excess.

Step 2. Heat the olive oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat until the butter begins to foam.

Step 3. Carefully place the fillets in the skillet. Sear for 3-4 minutes per side until golden brown and the fish is opaque and flakes easily with a fork.

Step 4. Remove the fish from the pan and transfer to a warm plate.

Step 5. Wipe any burnt bits from the skillet and add the remaining 2 tablespoons of butter. Cook over medium heat for 2 minutes until it turns a light nutty brown.

Step 6. Stir in the minced garlic and capers, sautéing for 30 seconds until fragrant.

Step 7. Remove the pan from heat and whisk in the lemon juice and fresh parsley.

Step 8. Spoon the warm lemon-caper butter sauce over the fillets and serve immediately with a lemon wedge.

·
Always pat the fish dry before searing to ensure a crispy, golden-brown crust.
·
Don't overcrowd the pan; sear in batches if necessary to maintain high heat.
·
Use a flexible fish spatula to flip the fillets gently without breaking them.
·
To make it gluten-free, substitute the flour with cornstarch or almond flour.

? FAQ

Can I use frozen dory fillets for this recipe?

Yes, but ensure they are completely thawed and patted extremely dry before seasoning.

What are the best side dishes for butter-seared dory?

Light sides like steamed asparagus, roasted baby potatoes, or a simple citrus salad complement the richness of the butter sauce.

How do I know when the dory is fully cooked?

The fish is done when the internal temperature reaches 145°F (63°C) or when the flesh changes from translucent to opaque and flakes easily with a fork.

Can I substitute dory with another fish?

Yes, tilapia, cod, or sole are excellent substitutes as they have similar textures and mild flavors.