People keep asking me what is John Dory like. It is very oddly shaped, oval in form, and very flat, with a large spiny head. Its skin is very thick and it is covered with very small scales. The flesh of the John Dory is very delicate and rivals the turbot and sole. It may be cooked whole, and in this form may be grilled, braised or poached, but most often it is filleted and then cooked the same way as turbot or sole. It is beautiful classicaly cooked and served with garlic and parsley butter.