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.