Couple of days back I was at the fish market to buy our weekly supply of fish. While looking around to see what to buy, I saw many people buying the Creamy Dory fish fillet. As for me, I had never ever seen or heard of this fish before, let alone eat it. And the price was much lesser than what my favourite Travelly Jest, Hammour, King Fish and Pomfret, costed. But still I was a little too hesitant to buy because one it’s seafood. And two – I didn’t know what to make with it. So did some more people watching ( I love to do that!) and noticed these fillets were of high demand. Thought if there are so many people buying it, it’s not just the cost. It should be tasting good too and so got a kilogram home.
Then the big question as to what to do with it. Googled a little bit and then finally decided to make this by Market Manila. It’s a classic Parisian bistro dish that I accompanied with some boiled potatoes and asparagus and within minutes dinner was ready! 🙂 And not just a normal dinner but a fabulous one.
A Delcicious meal ready in minutes! Perfect for a busy weekday dinner or a lazy weekend lunch!
- Creamy Dory fillets – 1/2 kilo i.e. about 2 large fillets
- All purpose flour – 1 cup
- Black Pepper, freshly ground – 2 teaspoons
- Salt to taste
- Olive Oil – about 3 tablespoons
- Butter – about 3 tablespoons
- Potatoes – 2, cut into chunks
- Asparagus – about 10
Make sure your fish fillet is thawed (if using frozen), water all drained off and the skin surface is dry (use a paper towel to dab the fish). This ensures the fish is crispy when fried.
In a saucepan, boil the potato chunks in a little bit of salt, till almost cooked (you could do this in advance).
Meanwhile, in a large pan that’s big enough to fit both the fillets without them sticking to each other, heat the olive oil and a tablespoon of butter.
Just before cooking, dredge the fish fillet in a mixture of flour, salt and cracked black pepper. Remove excess flour and fry the fillets on both sides on high heat to seer the juices. Once brown, fry the fish fillets for another minute on each side untill cooked. Remove the fish fillets and place on a serving platter.
Return the pan to the heat, saute the boiled potatoes for a minute in this olive oil-butter mix, till it gets a nice brown too. Move to the serving platter.
You can add the asparagus into the same butter and let it cook for a minute. Or else, put it in a microwave with a teaspoon of water and pinch of salt and leave the dish cover slightly opened for the steam to escape. Microwave for 2 minutes and your asparagus is ready with no butter and move this also to the serving platter.
Then bring the pan to heat again, and add the juice of a 1 lemon to it and the rest of the butter. Once the butter melts, pour it over the fish, potatoes and asparagus.
- You can use any fish fillet like Haddock, cod-fish or Kingfish.
- You can serve along with any vegetables you like. I’ve chosen potatoes and asparagus because they go along well with the fish.
- You can cook the asparagus in any which way you prefer – boil, steam, grill, microwave, oven top…anything that suits you! 🙂
Enjoy your within-minutes-ready-to-eat meal!