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John Dory Fish baked in Sherry Vinegar
• John Dory - white saltwater fish of delicate flesh.
Clean and open the fish into two halves, remove the bones and cut it into 4 equal portions. Head and spine can be reserved for a good fish stock, if desired.
The sauce: Chop the pepper, garlic and parsley. Heat the oil in a saucepan and add the garlic and the pepper, then pour the Sherry vinegar, water and add the parsley. Lightly fry for about 15 minutes.
On a baking tray, place the fish, season it and cover with the Sherry vinegar sauce. Bake at 175º for 10 minutes and 40% humidity.
Set up: Serve hot pouring over a little sauce from the baking tray.
Garnish with chives and fried spaghetti.