John Dory (St Peter) fillets w/ vermouth sauce

Ask the fishmonger to fillet the fish.

Pat the fillets dry with paper towels.
Flour them, and remove the excess flour by patting.
Season with salt and crushed pepper.
Peel and finely chop the shallots.
Crush the lemon a little to soften it, then squeeze half of it.
Melt the butter in a bain-marie to clarify it (remove the whey, that is to say the white part that usually settles in the bottom).

Fry the shallots in oil in a saucepan, with crushed pepper (without much coloring).
Wet with the juice of 1/2 lemon and Noilly prat.
Reduce by half.

Meanwhile, sear and cook the fillets in a frying pan with the hot clarified butter, gently turning them with a spatula halfway through cooking.
2 to 3 min on each side starting on the skin side (whether you have kept it or not).

Then, let rest for a few minutes in a warm place, and sponge the cooking juice fillets will make.

When the sauce has reduced, you can possibly mix it with a hand blender.
Add the cream, whisk and bring to a boil.
Season to taste (salt / pepper).

Serve the fillets on hot plates, and drizzle with the sauce.

Try to get a whole fish. This way you can check it is really a John Dory (species Zeus faber) and fresh. Avoid fish less than 37 cm long who did not breed yet.
The legend says the apostle caught the fish upon Christ request, removed a gold coin from its mouth and left a thumb mark on its side.
Beware not to overcook the fish. If fish fillets have their skin on, they can be cooked on one side. Instead of Noilly prat, you can use Martini dry (green bottle).