Famous chef, restaurateur and local seafood ambassador Mitch Tonks, is proudly Brixham through-and-through. You will often see Mitch at the daily 6AM fish auction at the world-famous Brixham Fish Market, deliberating over the perfect catch for any number of his local restaurants.

Mitch and his teams at Rockfish in Torquay and Brixham, take part in the annual England’s Seafood FEAST. If you cannot wait until then to try some delicious local seafood then why not try out his John Dory recipe here.

In the same league as turbot and bass, John Dory is loved for its firm texture and distinctive flavour. The fish has a big head and heavy bones; the yield is low, but in my opinion well worth it. We have the most beautiful John Dory landed daily at the Brixham Fish Market.

Salsa verde is fabulous with all fish as it really captures the essence of freshness. It is unsurpassed when eaten with grilled fish with crispy skin. You can be pretty flexible with the herbs you use but the traditional combination used here is particularly good.

The following recipe will serve 2 people.

Ingredients

• 1 John Dory, weighing about 1kg, head removed
• For the salsa verde
• 1 tsp Dijon mustard
• Small handful of parsley
• 1 tbsp fresh mint
• Small handful of basil, finely chopped
• 4 anchovy fillets, finely chopped
• A small handful of capers
• Good olive oil
• Lemon juice

Method

1. Heat the oven to 220c
2. Heat a frying pan leave for a few minutes to be sure it is really hot – serious heat is the key to the success of this dish. Rub olive oil and salt into the skin of the John Dory and put the fish in the pan.
3. Cook for 5-6 minutes. Turn once the skin is beautifully crisp and then transfer the pan to a hot oven and continue to cook for 15-20 minutes - it is cooked when a milky liquid runs from the fish.
4. Put the mustard, herbs, anchovies and capers in a bowl and gradually stir in the olive oil with a fork, pouring in a gentle stream until you have a thick sauce.
5. Finish with a squeeze of lemon juice. Remove the fish from the oven, put on a plate, squeeze over some lemon juice and dress with the sauce or serve it alongside.