Description

John Dory is not your everyday fish. Its signature dark eye-spot and golden sheen make it stand out visually, but its real appeal lies in its taste — soft, sweet, and buttery with a clean finish.

Cyprus fishermen bring it in small batches, and it’s treated with reverence in local tavernas: served as “Psari Plaki,” oven-baked with tomatoes, capers, and onions.

Its thick skin protects the fillet during high-heat cooking, allowing it to stay juicy while developing a crisp exterior. The bones and head yield excellent broth for soups or risottos.

John Dory is rich in iodine and vitamin B6, supporting thyroid and nerve health. It’s often found on Michelin-starred menus across Europe.

A fish this delicate deserves respect — minimal seasoning, precise technique, and a glass of crisp white wine.