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Hand-selected wines from 500+
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Baked John Dory with eschalots and braised baby veg

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  • 4 fillets of skinless John Dory
  • 2 eschalots, finely diced
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped chervil (and 4 sprigs)
  • 50g butter
  • 1 cup white wine
  • 1 tsp baby capers
  • ½ cup pouring cream
  • Zest of 1 lemon
  • Medley of baby vegetables
  • 8 baby zucchinis
  • 8 dutch carrots, scrubbed and cut in quarters
  • 1/3 cup baby peas
  • 150g shimeji mushrooms, trimmed
  • 150g small swiss brown mushrooms
  • Juice of 2 lemons
  • ½ cup vegetable stock
  • Salt and pepper
  • Chervil leaves for garnish


  1. Place fish in a baking tray. Combine eshalots, capers, parsley, chervil, and zest of lemon. Sprinkle over fish. Pour white wine around fish and top with 25g butter, cut into pieces on each fillet. Season. Place in a 180°C oven for 10-15 minutes.
  2. In the meantime, braise the carrots, zucchinis and peas in lemon juice and stock. With lid on, let simmer for 2 minutes. Heat remaining butter in a non-stick frypan and sauté mushrooms for 2–3 minutes, add drained baby vegetables and sauté for a further 2 minutes.
  3. Take fish out of oven and remove from baking tray. Keep warm. Pour mixture from tray into a saucepan and bring to boil. Add cream, reduce until thick and glossy.
  4. To serve, arrange vegetables and fish and dress with creamy sauce. Garnish.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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