Crisp-skinned John Dory with rolled Swiss chard and roasted garlic

This crisp-skinned John Dory delivers restaurant-quality elegance. The fish fillet cooks to golden perfection with crackling skin, while tender Swiss chard leaves roll around sweet roasted garlic, salty anchovies and bright lemon zest. A vibrant green nettle sauce and tangy preserved lemon yoghurt complete this sophisticated seafood dish that showcases Josh Niland’s masterful technique for cooking John Dory with Swiss chard and nettle sauce.

Prep: 25 mins

Cook: 25–35 mins

Serves: Serves 2

Dietary: Egg-free, Nut-free, Pregnancy-friendly

By Josh Niland
From Saturday Kitchen Recipes

---

This crisp-skinned John Dory with Swiss chard dish scores a Nutri-Score of B, reflecting excellent nutrition from lean white fish protein, vitamin-rich nettles and Swiss chard, alongside healthy fats from clarified butter.

The dish provides approximately 380 kcal per serving, with 22g fat, 12g carbohydrates, 4g sugars, 6g fibre and 32g protein. The John Dory fillet delivers high-quality protein and omega-3s while the nettle sauce adds iron, vitamins and vibrant colour to this elegant seafood recipe.

---

Equipment

• • Chef knife →
  • Chopping board
  • Blender →
  • Large pan
  • Fine sieve
  • Frying pan
  • Fish weight
  • Wire rack
  • Baking tray
  • Grater

 

Method

1. Make the preserved lemon yoghurt (5 mins)
   Put the preserved lemon (pith removed) in a blender and blend to a fine paste, adding a splash of warm water if needed until smooth. Stir into the plain natural yoghurt and set aside. This tangy preserved lemon yoghurt cuts through the richness of the John Dory and complements the nettle sauce beautifully.
2. Blanch the nettles (2 mins)
   Pour 1 litre/1¾ pints water into a large pan with a lid and add a pinch of fine salt. Bring to the boil, then add the picked stinging nettle leaves. Stir until submerged, cover and cook for just 30 seconds. This quick blanching removes the sting while preserving the vibrant green colour of your nettle sauce.
3. Drain the nettles (3 mins)
   Remove the nettles from the water and spread them on clean tea towels. Use the towels to wring out as much water as possible – this is crucial for a thick, cream-like nettle sauce. Well-drained nettles prevent your sauce from becoming watery and diluting the flavour.
4. Blend the nettle sauce (3 mins)
   Put the anchovies and drained nettles in a blender. Blend on high for about 2 minutes, adding a little water if needed, until the sauce reaches a cream-like consistency. The anchovies add umami depth that elevates this nettle sauce for John Dory.
5. Chill and season the sauce (5 mins)
   Pass the nettle sauce through a fine sieve into a bowl set over another bowl of iced water. Stir until completely chilled – this keeps the sauce vibrantly green. Season with sea salt flakes and black pepper, then stir in the dashi powder. Set aside until ready to plate your crisp-skinned John Dory.
6. Roast the garlic (25–30 mins)
   Preheat the oven to 220C/200C Fan/Gas 7. Slice the top off the garlic bulb to expose the cloves. Place on a baking tray and roast for 20–30 minutes until soft and caramelised. These sweet roasted garlic cloves nestle inside the Swiss chard rolls alongside the anchovies.
7. Fry the John Dory (6 mins)
   Heat a frying pan until hot and add enough clarified butter to fry the fish generously. Put the John Dory fillet in the hot pan, skin-side down. Place a fish weight or heavy pan on top to keep the fillet flat against the pan. Fry for 5–6 minutes until the skin is evenly golden and crisp and the fish is cooked through. This technique ensures perfectly crisp-skinned John Dory every time.
8. Rest the fish (3 mins)
   Transfer the John Dory to a wire rack set over a tray and leave to rest while you prepare the Swiss chard. Resting allows the juices to redistribute, keeping the fish moist and tender. The skin stays crisp while the flesh remains succulent in this elegant seafood dish.
9. Cook the Swiss chard (5 mins)
   Return the John Dory frying pan to the heat and add the clarified butter. Once melted, add the Swiss chard leaves and put the fish weight on top. Cook until the underside is lightly toasted and the leaves are tender. This toasting adds depth to the Swiss chard before rolling around the anchovies and roasted garlic.
10. Add fillings and roll (5 mins)
    Remove the weight. Add the salted anchovy fillets and squeeze the roasted garlic cloves from their skins into the middle of the chard leaves. Finely grate over the lemon zest and season with black pepper. Cook for one more minute. Slide the leaves and toppings onto a board. Roll the Swiss chard around the anchovies, garlic and lemon zest to form a neat cylinder. Trim the ends and cut the roll in half for two elegant Swiss chard rolls.
11. Reheat the nettle sauce (2 mins)
    Gently heat the nettle sauce in a small saucepan and check that it has the consistency of pouring cream. Add a splash of water if it has thickened too much. This vibrant green nettle sauce brings colour and earthy flavour to your John Dory with Swiss chard plate.
12. Plate and serve (3 mins)
    Arrange the John Dory fillet just off-centre on warmed plates with the crisp skin facing up. Put a Swiss chard roll beside the fish. Spoon two generous spoonfuls of nettle sauce between the chard and fish on each plate. Add a small spoonful of preserved lemon yoghurt beside the fish, towards the rim. Finish the skin with a pinch of sea salt flakes and serve immediately. This crisp-skinned John Dory with Swiss chard and nettle sauce is at its best when hot and fresh.

Tips for success

• Wear gloves when handling fresh nettles to avoid stinging before blanching
• Use a fish weight or press down firmly with a spatula for evenly crisp John Dory skin
• Chill the nettle sauce over ice to preserve its brilliant green colour
• Choose Swiss chard leaves of similar size for neat, uniform rolls
• Serve this John Dory recipe immediately while the skin is still crackling crisp

Recipes from this episode

Curry goat and jerk chicken with rice and peas

Beef shin with lemon and celery risotto

Crisp-skinned John Dory with rolled Swiss chard and roasted garlic

Jalapeño, chorizo and cheese muffins

Custard tart with Marsala figs