I was looking to make Marco Pierre White's Dory a la Nicoise, but John Dory fish is quite a high-end, pricey fish which you will find in many fancy and high-end restaurants – while I am happy to give the recipe a try, I'd like to use a more common/affordable alternative, as I am no professional chef who is looking to risk wasting the high cost.
Having looked around in different forums (e.g. flyertalk), I have seen it compared to Dover sole, but there isn't much else to go on, so I turn to the folks at cooking SE.
In terms of flavour and texture, what is a good alternative to John Dory fish? A cheaper, more common fish suggestion would be preferred.
Special consideration to the recipe and complimentary flavours involved will be thoroughly appreciated, but is not necessary, as I intend to respect the site's ethos for general Q&A rather than highly-specific and only relevant to me Q&A.