John Dory with Orange and Thyme

Method

• Step-by-Step Method for John Dory with Orange and Thyme
• Pat the John Dory fillets dry with paper towels
• Season both sides of fillets with salt and pepper
• Zest the orange; reserve zest for finishing
• Juice the orange and set juice aside in a small bowl
• Peel and finely slice garlic cloves
• Strip thyme leaves from stems
• Preheat a non-stick or stainless-steel skillet over medium-high heat
• Add olive oil to the hot pan and allow it to shimmer
• Place John Dory fillets in the pan, presentation side down
• Sear for 2–3 minutes until lightly golden, then flip
• Scatter sliced garlic and thyme leaves around fish
• After 1 minute, pour in white wine to deglaze, scraping the pan gently
• Add orange juice and a splash of lemon juice to the pan
• Reduce heat to low and cook until fish is just cooked through (1–2 minutes more)
• Remove fish fillets and keep warm on serving plates
• Reduce pan liquid for 1–2 minutes, then whisk in a small knob of butter to emulsify
• Taste pan sauce and adjust seasoning with salt, pepper, or additional lemon juice if needed
• Spoon sauce over fillets, finish with reserved orange zest
• Plate fish simply, garnishing with extra thyme leaves and a twist of orange peel if desired
• Serve immediately, pairing with crisp green vegetables or new potatoes if wished