Archive of BBC Food Recipes

Pan-fried John Dory fillets with citrus chilli sauce and pilaff rice

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the John Dory fillets, heat the butter in a large frying pan until bubbling. Add the fish and fry for five minutes on each side, or until lightly golden and cooked through. Set aside and keep warm.

  3. For the sauce, heat the butter in a pan, add the shallot and gently fry for 1-2 minutes.

  4. Add the white wine and simmer until the volume is reduced by half.

  5. Add the cream and lemon juice and zest and simmer for 2-3 minutes to warm through. Season, to taste, with salt and freshly ground black pepper.

  6. For the pilaf, boil the rice according to the packet instructions, drain well and place into a bowl.

  7. Add the shallot, wine and cream to the rice and stir to combine. Spoon into a small ovenproof dish and bake in the oven for five minutes.

  8. To serve, divide the pilaf rice between two serving plates, top with a fillet of fish and pour over the sauce. Garnish with chopped chives and lemon slices.


For the John Dory fillets

  • 85g/3oz butter
  • 2 John Dory fillets

For the citrus chilli sauce

  • 100g/3½oz butter
  • 1 shallot, finely chopped
  • 250ml/9fl oz white wine
  • 150ml/¼ pint double cream
  • 1 lemon, juice and zest only
  • salt and freshly ground black pepper

For the rice pilaff

  • 200g/7oz basmati rice
  • 1 shallot, finely chopped
  • 100ml/3½fl oz white wine
  • 100ml/3½fl oz double cream

To serve

  • 1 tbsp chopped fresh chives
  • lemon slices

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