Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Baked John Dory with eschalots and braised baby veg Food Baked John Dory with eschalots and braised baby veg Preparation time Cooking time Serves 4 Ingredients 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 Method 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. 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. 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. To serve, arrange vegetables and fish and dress with creamy sauce. Garnish. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Plank salmon Food Javier Codina's Spanish mackerel and seared Hervey Bay scallops, salsa verde Food Lyndey Milan’s Hot-smoked salmon and asparagus with seaweed butter recipe We recommend a Chardonnay with the salmon and an example from Margaret River’s Driftwood is ideal. Part of their ‘Collection’ range, the Driftwood Chardonnay has loads of peach and citrus varietal depth and just the right amount of classy oak in support. It’s a vibrant and flavoursome pairing.