Pan-Seared John Dory with Leeks, Mushrooms & Miso Butter

By Chef Marc Murphy
Serves: 2

Ingredients:

2 portions John Dory (about 6 - 8 oz each)

2 tablespoons Umbrian Gold olive oil, plus more for finishing
4 tablespoons butter (2 for miso butter, 2 for cooking)
2 leeks, white and light green parts only, thinly sliced and thoroughly washed
1 cup sliced mushrooms mix (I used a mix of Lion's mane and oyster mushrooms)
2 tablespoons miso butter (I used Marukome, but you can easily make your own)
½ teaspoon Chef’s Best Friend seasoning (Burlap & Barrel x Marc Murphy)
2 small garlic cloves, minced
1 lemon, for finishing
Salt, to taste

Instructions:

Prep the Vegetables

Slice the leeks thinly and wash them well — leeks tend to hide grit between layers, so soak them in a bowl of cold water and lift them out once the dirt settles. Slice the mushrooms and set aside.

Prepare the Fish

Lightly score the skin side of the John Dory with tiny, shallow cuts — this helps the heat penetrate evenly, allowing the fish to cook through without overcooking the outside. Pat the fillets dry and season both sides with Chef’s Best Friend and a pinch of salt.

Sauté the Leeks & Mushrooms

Heat Umbrian Gold olive oil in a large sauté pan over medium heat.
Add the leeks and cook until soft and fragrant, about 3–4 minutes.
Add the mushrooms and cook until golden and lightly caramelized, about 5 minutes more (I used separate pans, but you can do it in one pan).
Stir in the garlic and cook for another 30 seconds. Cover it and set it aside.

Sear the Fish

In a saute pan, heat another drizzle of Umbrian Gold olive oil over medium-high heat.
Add the scored fish, skin-side down, and sprinkle with Chef’s Best Friend. Sear until golden, about 2–3 minutes. Flip, add a small pat of butter, and cook another 2 minutes or until just cooked through.

Finish & Serve

Spoon the leeks and mushrooms onto each plate, top with the seared John Dory, and drizzle with any miso butter from the pan. Finish with a touch of Umbrian Gold olive oil and a squeeze of fresh lemon.

A note about Pans: I often get asked which pans I use and how they can go from stovetop to oven. Do they work well on induction cooktops? The answer is YES to all of these questions. My personal favorite pans for all my dishes are by Hexclad. You can find them here.

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