Weekly seasonal seafood

 

Last week ordered nearly 1kg John Dory, 1.2kg 2 mackerels, and freshly chucked south coast king scallop. 

                                                                    John Dory

Seasoned John Dory for an afternoon, baked at 200˚C for 12 minutes and rest for 5 more. The waxy texture of flesh is like Turbot, and the flesh on fin bones are delicious, but it has a stronger taste, so still Turbot is my favourite fish.

 

1.2kg 2 mackerels

South coast king scallop