2 medium or 4 small John Dory fillets
Good olive oil, for drizzling
2 lemons (1 per person), sliced into sunshiny circles
Fresh thyme leaves (lemon thyme is so fragrant)
Cornish sea salt and freshly ground black pepper
Preheat the oven to 220 °C (200 °C fan/430 °F/Gas 8).
Wash and dry the fish, then place in a roasting tin (pan).
Season each fillet on both sides with salt and pepper and drizzle generously with olive oil. Tuck the lemon slices and thyme leaves between the fish.
Roast in the oven for 10–12 minutes. Remove from the oven and spoon over the lemon-scented olive oil and cooking juices.
Note: Some warm sourdough bread to mop up the lemony, olive oily juices would be perfect.
Extracted from SEA & SHORE: Recipes and stories from a kitchen in Cornwall by Emily Scott (Hardie Grant, £26)