John Dory in Marsala

A delicate, lovely dish, John Dory in Marsala is both quick and easy to make.

Serve John Dory in Marsala with spinach for an informal dinner.

Serve it with creamed spinach and a well-chilled Frascati wine.

2 John dory, filleted

3 oz. seasoned flour, made with

3 oz. flour,

1 teaspoon salt and

½ teaspoon black pepper

2 oz. butter

8 fl. oz. Marsala

8 fl. oz. fish stock

2 tablespoons finely chopped fresh parsley

Wash the fish fillets and pat them dry with kitchen paper, towels. Place the seasoned flour on a plate and coat the fillets with it, shaking off any excess.

In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the fillets to the pan and fry them for 3 minutes on each side, or until they are very lightly browned. With a slotted spoon, remove the fillets from the pan and set them aside.

Pour in the Marsala and fish stock and bring to the boil over high heat. Boil for 5 to 8 minutes, or until the liquid has reduced by about half the original quantity.

Reduce the heat to low and return the fish fillets to the pan. Simmer the fish for 5 minutes, or until the flesh flakes easily when tested with a fork.

Transfer the mixture to a warmed serving dish, sprinkle over the parsley and serve at once.

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