Baked John Dory with Warm Saffron & Broighter Gold Vinaigrette by Mour – Broighter Gold Rapeseed Oil

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Baked John Dory with Warm Saffron & Broighter Gold Vinaigrette by Mourne Seafood Bar

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 john dory with warm saffron and Broighter Gold vinaigrette by mourne seafood

Baked John Dory with Warm Saffron & Broighter Gold Vinaigrette
(Created by Andy Rea of Mourne Seafood Bar)


Serves 4

  • 4 x 300g Whole John Dory, no head or fins, gutted and skinned

Saffron and Broighter Gold vinaigrette

  • Salt and Pepper
  • Vinaigrette
  • 4 Shallots, finely chopped
  • 4 Garlic Gloves, minced
  • 1 Sprig Thyme
  • 1 Bay Leaf
  • 1 Glass White Wine
  • 9 Strands Saffron
  • 200ml Stock (fish or chicken)
  • 200g Cherry Tomatoes, Halved and Seasoned with Salt
  • 50ml Broighter Gold Rapeseed Oil
  • 1 Lemon, Juices
  • 80g Basil, chopped plus extra to garnish


1. Preheat oven to 225 degrees / Gas Mark 7
2. Season John Dory with salt and pepper, drizzle with a little Broighter Gold and place of roasting tray
3. In a medium saucepan over a low heat, add shallots, garlic, thyme, bay leaf, sea salt and pepper. Cook for 4 minutes until shallots are soft, then add wine and saffron, turn up the heat and reduce until almost evaporated, then add stock. Reduce the stock by three- quarters.
4. Remove from the heat. Add cherry tomatoes and rapeseed oil followed by the lemon juice and basil. Set aside.
5. Pop fish into the oven for 7 minutes, then spoon over the vinaigrette. Return to oven for 2 minutes, remove and finish with some fresh basil to garnish. Serve with asparagus or other seasonal veg.

"The inspiration for this dish comes from the discovery of a hoard of ancient Irish treasure discovered in 1896 in Limavady of all places.  Appropriately, the Iron Age treasures included a golden boat and believe me, when you try this dish for yourself you will feel like you have struck lucky!  it is delicious and healthy as rapeseed oil is possibly the healthiest cooking oil and is packed with omega 3,6 and 9.  Even John Dory is credited with having a name taken from the French for gilded - so in my book this dish is definitely a gold medal winner".  Andy Rea

Recipe taken from Food and wine Magazine July 2014
Photography Harry Weir

Photo credit to istock photos Getty Photos.

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