John Dory has an instantly recognisable oval, flattened body with a dark lateral line, spines along the dorsal fin, and a distinctive round marking on each side — the thumb- and forefinger-print of Saint Peter, according to legend. Its colouring runs from silver-grey to pale gold.
The flesh is firm and delicately flavoured — prized for fine cooking. Pan-frying, grilling or gently poaching all suit it well.
