Method

1. Preheat the oven to 250C/gas 9.

2. Season the John Dory fillet with salt and pepper. Heat a dash of olive oil in a frying pan over a high heat and add the butter. Sear the fillet for 2 minutes, turn over, and transfer to the oven for 5 minutes. When the fish is tender, remove from the oven and keep warm. The fish should rest for at least 5 minutes. While the fillet is in the oven, begin making the shellfish ragout.

3. For the shellfish ragout, combine the bisque and vermouth in a medium saucepan, bring to the boil and cook down until reduced by half - about 7-10 minutes.

4. Cut the leek and carrot into small diamond shape pieces and tip into the cooked down bisque. Poach for 1 minute before adding the scallops, prawns and saffron. Continue cooking for a further minute.

5. Heat the butter in a frying pan, add the rocket and watercress and cook for about a minute, until wilted. Season with salt and freshly ground pepper.

6. Add the parsley and chervil to the bisque and remove the pan from the heat.

7. To serve, arrange a small pile of rocket and watercress on the plate. Place the John Dory (skin side up) on top and, using a slotted spoon, remove the shellfish from the bisque and arrange next to the fish. Coat the fish with 3 tablespoons of the bisque. Serve straight away.