Roast John Dory with mussels and langoustine recipe
 Wow guests at a dinner party with this luxurious main course. Serve with buttered new potatoes and greens. olive oil for drizzling50g/1¾oz butter1 lemon, zest only2-3 fat garlic cloves, thinly sliced1 large John Dory (around 1kg/2lb 4oz,) cleaned and gutted3-4 bay leaves100ml/3½fl oz white wine or vermouth300g/10½oz mussels, cleaned, de-bearded8 langoustine, raw shell-onsalt and freshly ground black pepper olive oil for drizzling 50g/1¾oz butter 1 lemon, zest only 2-3 fat garlic cloves, thinly sliced 1 large John Dory (around 1kg/2lb 4oz,) cleaned and gutted 3-4 bay leaves 100ml/3½fl oz white wine or vermouth 300g/10½oz mussels, cleaned, de-bearded 8 langoustine, raw shell-on salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large roasting tin with foil, leaving plenty of overlap so you can create a tent around the fish and shellfish. Drizzle the foil with olive oil and add a few small knobs of butter and scatter with half of the lemon zest and garlic. Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic and a bay leaf inside the fish. Place the fish on top of the seasoned foil, cover with the remaining lemon zest, garlic and bay leaves and pour over the white wine or vermouth, then drizzle with a little more olive oil.Bring the foil together over the fish and fold over the edges to seal and make an airtight tent. Bake in the oven for 20 minutes. Discard any open mussels that do not close when given a sharp tap. Remove the fish from the oven, open the foil and add the mussels and langoustine. Dot with more butter, then reseal the foil and return to the oven for 5-10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened. Serve with the buttery juices spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a large roasting tin with foil, leaving plenty of overlap so you can create a tent around the fish and shellfish. Drizzle the foil with olive oil and add a few small knobs of butter and scatter with half of the lemon zest and garlic. Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic and a bay leaf inside the fish. Place the fish on top of the seasoned foil, cover with the remaining lemon zest, garlic and bay leaves and pour over the white wine or vermouth, then drizzle with a little more olive oil. Line a large roasting tin with foil, leaving plenty of overlap so you can create a tent around the fish and shellfish. Drizzle the foil with olive oil and add a few small knobs of butter and scatter with half of the lemon zest and garlic. Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic and a bay leaf inside the fish. Place the fish on top of the seasoned foil, cover with the remaining lemon zest, garlic and bay leaves and pour over the white wine or vermouth, then drizzle with a little more olive oil. Bring the foil together over the fish and fold over the edges to seal and make an airtight tent. Bake in the oven for 20 minutes. Bring the foil together over the fish and fold over the edges to seal and make an airtight tent. Bake in the oven for 20 minutes. Discard any open mussels that do not close when given a sharp tap. Remove the fish from the oven, open the foil and add the mussels and langoustine. Dot with more butter, then reseal the foil and return to the oven for 5-10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened. Serve with the buttery juices spooned over. Discard any open mussels that do not close when given a sharp tap. Remove the fish from the oven, open the foil and add the mussels and langoustine. Dot with more butter, then reseal the foil and return to the oven for 5-10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened. Serve with the buttery juices spooned over.