John Dory have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. While cooking you must be careful not to overpower the delicate flavour.Dory fillets are delicate and often best coated or wrapped in foil for cooking. When fillets are being grilled, herbed butter or oils are suitable flavours to accompany the Dory. Another option is to roll smaller fillets around prawns or Atlantic salmon, poach and serve with a light, lemon beurre blanc.When choosing a wine to accompany Dory, wine that does not dominate their distinctive light, sweet flavour is needed. Young, cool climate Rieslings are perfect to accompany and complement Dory.