Pan-fried John Dory with smoked paprika butter recipe

Adam Liaw
The dash of paprika adds Spanish flavour.
The dash of paprika adds Spanish flavour. Photo: William Meppem

My default position on seafood is to do as little to it as possible. John Dory fried in olive oil and butter is a great dish as is, but a dash of smoked paprika adds extra colour and flavour.


50g butter, softened

½ tsp smoked paprika

1 tbsp olive oil

4 John Dory fillets (about 180g each)

salt, to season

1 lemon, cut into wedges


Combine the butter and paprika and set aside. Heat a large frying pan until very hot and add the olive oil. Season the fish well with salt and add the fillets to the pan, skin side down, pressing firmly with a fish press or the back of a spatula for a minute or so to stop the fillet curling.

Cook for about 2 minutes, then flip and add the paprika butter to the pan, basting the fish with it as it melts. Cook for a further 2 minutes until the fish is just cooked and the butter foamy. Remove from the pan and serve immediately with wedges of lemon.

If you like this recipe, see Adam Liaw's marinated kipfler potato salad.