John Dory

This unnusual looking sea fish is more commonly found off the southern coasts of the UK and the Mediterranean, and is available for most of the year, though they should be avoided during spawning from June to August. With its yellow-grey colour and large eyes and mouth, French fishermen once dubbed it ‘l'horrible’ and would throw it back into the sea. Today it has found favour again for its firm white flesh and good flavour. Sold as whole fillets, John Dory lends itself to being baked and grilled whole or poached and added to chowders.

Top Tip: When buying, look for bright skin, red gills and a sweet scent.