The simple tricks to cooking the perfect grilled Dory

Grilling celebrates the fish’s freshness – the flames licking at the skin, resulting in a beautifully charred exterior infused with a smoky nuance from the grill.

Deliciously simple: John Dory and BBQ Cos lettuce by Lennox Hastie. Photo: Nikki To

In the small town of Getaria in Spain’s Basque Country, the briny breeze dances alongside the aroma of grilled fish. Set on a rugged coastline, this picturesque town is renowned for its fresh seafood and for the unique grilling technique known as “a la brasa” or “over embers”. The early morning sees a hive of activity down at the port as the fishermen busily unload their haul from their boats and local ­restaurants compete to get the freshest fish available.

Grilling simply celebrates this freshness – the flames licking at the skin, resulting in a beautifully charred exterior infused with a smoky nuance from the grill, enhancing the natural taste of the sea. This is the magic of grilling fish; cooking it on the bone also keeps the flesh succulent and flavourful.

The fried garlic make an appealing addition to the fish. Photos: Nikki To

Fresh John Dory is simple but tasty. Photo: Nikki To

Start with the fish – be it a snapper, flathead, flounder, or whiting. While I still dream of turbot (which we don’t get in the southern hemisphere, unfortunately), I do enjoy the delicate sweet flavour and firm white flesh of John Dory. The appearance of this fish is quite unlike any other, with its flat, oval-shaped body and olive-coloured skin marked by dark, almost mystical patterns and a distinctive dark spot on its side, said to be the thumbprint of St Peter. The name John Dory is believed to come from the French words “jaune d’or”, meaning golden yellow, which makes sense as its rich hue is often a good indicator of quality and freshness.

Try it with my charred cos lettuce salad here.

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Grilled John Dory with garlic, parsley & lemon

Ingredients

• 1 whole John Dory, approximately 1.8-2kg
• 150ml olive oil
• 40ml white wine vinegar
• 1 large clove garlic, finely sliced
• Handful parsley, finely sliced
• Zest and juice of ½ lemon
• Sea salt

Method

1. Preheat your grill to a medium-high heat. Gut the fish; remove the gills and head. Wipe and dry the fish well, allowing it to come to room temperature before cooking.
2. Season the cavity of the fish generously with salt, then place the fish in an enclosed grill rack. Place the rack over direct heat and cook for about 6-8 minutes per side, until slightly charred and beautifully caramelised. The exact cooking time will depend on the size of your fish. Once cooked, carefully turn your fish on to a tray, season well with sea salt and lemon zest and juice, and allow to rest in a warm place for 5 minutes.
3. Meanwhile, heat the olive oil in a small pan over medium heat. Add the sliced garlic and fry until golden brown and crispy, about 2-3 minutes; be careful not to burn the garlic. Remove the garlic crisps with a slotted spoon and reserve. Carefully pour the hot garlic oil over the fish. Keeping the pan off the heat, place the vinegar in the warm pan and, whilst whisking continuously, strain the oil and all the resting juices back into the pan, allowing a natural emulsion to form. Adjust the seasoning to taste. Pour the emulsion over the fish. Garnish with parsley and garlic chips; serve immediately.

Serves 3-4