• Pan-fried mirror dory (Sharyn Cairns)Source: Sharyn Cairns

Mirror dory is a white fish with a fine flake. If unavailable, you may substitute regular John Dory or any white fish you prefer.  Food Safari Water






Skill level

Average: 4.8 (723 votes)


  • 80 ml ( cup) ghee
  • 4 mirror dory fillets, skin on (about 250 g each, see note)
  • 2 tbsp rice flour
  • Sea salt
  • Olive oil, for drizzling
  • Juice of ½ lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat 2 large cast iron or heavy-based frying pans over medium-high heat. Add half the ghee to each pan and heat until it starts to haze. Dust the skin-side of the fish fillets in the rice flour and when the ghee is hazing, add the fillets, skin-side down. Place a heavy-based frying pan or several dinner plates on top of the fish and cook for 2 minutes (the weights should be around 800 g- 1kg). Several times during cooking, lift off the weights and move the fish gently to make sure it isn’t burning.

When the flesh side of the fish feels lukewarm and the bottom is golden and crisp, turn the fish and cook the flesh side for 4-5 seconds. Remove from the heat, divide among plates and season with salt. Drizzle with a little olive oil and a squeeze of lemon juice and serve immediately.


• If mirror dory is hard to find, you may use John Dory fillets instead. 
• Cooking times for the fish will vary depending upon the size of the fillets. If you prefer, place a piece of baking paper between the fish and the weights, then remove just before turning to cook the flesh side.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Belinda So.

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