John Dory with Provencal Sauce

Serve this beautiful dish for dinner with French fried potatoes and a dressed green salad. A chilled Tavel rose wine would be an excellent accompaniment. The fish stock is best made with the heads and bones of the john dory.

2 john dory, filleted

3 oz. seasoned flour, made with

3 oz. flour,

½ teaspoon salt and

½ teaspoon black pepper

2 oz. butter

1 oz. butter

1 small onion, finely chopped

1 garlic clove, crushed

7 oz. canned peeled tomatoes, drained and chopped

2- teaspoon salt

½ teaspoon black pepper

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil or

2 teaspoon dried basil

6 fl. oz. fish stock

First, prepare the sauce. In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. Add the tomatoes, salt, pepper, parsley, basil and fish stock and bring to the boil. Reduce the heat to low and cook the sauce, stirring occasionally, for 10 minutes, or until it has thickened slightly.

Meanwhile, wash the fillets and dry them with kitchen paper towels. Place the seasoned flour on a plate and coat the fillets with it, shaking off any excess. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the fish fillets and cook them for 5 minutes on each side, or until the flesh flakes easily when tested with a fork. With a slotted spoon, transfer the fish fillets to a warmed serving dish.

Remove the saucepan from the heat and strain the sauce into a sauceboat. Serve the fish at once, with the sauce.