Preparation

• 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.

Ingredients

(servings 4).

- 1,500 k John Dory fish
- Salt, 1 dl Extra Virgin olive oil
- 1 dried pepper
- 3 cloves of garlic
- Fresh parsley
- ½ dl water
- 3 tbsp Sherry vinegar

Garnishing: chives / fried spaghetti