Pesce San Pietro, or John Dory

The John Dory is one of the most distinctive fish in the Mediterranean, and also one of the most expensive -- the bony head and gut account for a significant percentage of the fish's weight, and therefore you get less edible fish for your money than is true with many other fish. Fortunately, what you do get is quite good, and splits easily into four boneless filets.

The other interesting thing about the fish is the pair of spots on its sides; one tradition holds that when Saint Peter caught one it made distressed noises at him, at which point he tossed it back into the sea, and in doing so squeezed its sides, leaving the finger marks we still find today. Another says it was the fish that gave Saint Peter the Coin with which to render unto Caesar what was Caesar's, and again the spots are the marks made by Peter's fingers.

A recipe? How about

John Dory Fillets in Marsala, or Filetto di San Pietro al Marsala

To serve 2:
A John Dory weighing about 2 1/4 pounds (1 k)
Flour
2 glasses fumetto made from the bones (see instructions if need be)
A small glass dry Marsala
Olive oil
Salt

Carefully fillet the fish (see instructions if need be), set the filets aside, and use the bones to make a fumetto.

When the fumetto is ready, rinse and pat dry the fillets, flour them, and brown them lightly on both sides in a little olive oil. Sprinkle the Marsala over them, and when it has evaporated the fumetto. Simmer until the fumetto is reduced by half, and serve the fish at once, spooning the sauce over it.

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How to Serve a Whole Fish at Table
Other Fish Recipes