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Poached john dory with a vegetable sauce


  • Soak the saffron in the wine for a few minutes.
  • Then heat the oil in a large heavy-bottomed pan and gently saute the garlic, fennel, leek, carrots and beans until tender. Add the saffron infused wine with the stock, bay leaves, orange rind and seasonings. Mix well, bring to the boil and simmer for 3-4 mins.
  • Lay the fish on top of the vegies, cover, turn the heat off and leave for 4 mins. (Check if the fish is ready by piercing with a small knife.)
  • Spoon the sauce with plenty of the vegies on individual plates, top with the fish and serve with mash on the side.


  • 1 tspn saffron threads
  • ¼ cup dry white wine
  • 1 tbsp olive oil
  • 1 garlic clove, finely sliced
  • 1 small fennel bulb, finely sliced
  • 1 leek, sliced
  • 3 baby carrots, peeled & finely sliced
  • 4 small green beans, sliced
  • 1½ cups fish stock
  • 1-2 bay leaves
  • 1 piece orange peel
  • sea salt & freshly ground pepper
  • 4 x 180 gm john dory (or whiting) fillets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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