Pan-fried dory with balsamic vinegar & thyme

I decided to experiment with dory yesterday, and was delighted with the result. Along with the dory fillet, I also prepared a two-ingredient potato side dish and a two-ingredient broccoli side dish. All in all, my dinner took approximately only 30 minutes to prepare.

I wanted to try cooking fish with balsamic vinegar, but at the same time, incorporating another dimension of flavour by adding brown sugar. I was satisfied with the sweet-tart outcome. 🙂

The ingredients can be adjusted to your preferences. You can use fresh thyme to replace the dried variety, if available. If you want a less acidic taste, go easy on the balsamic vinegar. If you want to cut down on sugar, put less brown sugar. You just need a hint of the unique fragrant taste of molasses in the dish. The result is a pan-fried fillet with an attractive brown glaze.

Pan-fried dory with balsamic vinegar and thyme. Served with potato slices with yogurt and buttered broccoli.

Pan-fried dory with balsamic vinegar & thyme
Serves 2

Ingredients:
2 dory fillets (thawed)
A dash or two of balsamic vinegar
2 tsp. brown sugar
2 tsp. of dried thyme
Black pepper
Salt
2 tbsp. vegetable oil

Method:

1. Heat up some vegetable oil in a non-stick pan.
2. Pat the dory fillets dry with kitchen towels. For each side, sprinkle salt, black pepper and thyme. Then sprinkle the brown sugar on the fish. Give the fillets a rub to coat them evenly. Then splash some balsamic vinegar and rub lightly on both sides.
3. When the oil is hot, place the fillets carefully in the pan. Turn the heat down to medium and cover the pan. Cook for five minutes or until the underside is brown and a crust begins to form. Be careful not to burn the fillets.
4. Carefully turn the fish over. Lower the heat to medium-low and cover the pan again. Cook for about 5 minutes more. Fish is done when it flakes with a fork.
5. Serve hot with steaming hot rice or any side dish of your choice.

Potato slices with yogurt

Ingredients:
2 medium potatoes (peeled and sliced thinly)
4 tbsp. natural unsweetened yogurt
4 tbsp. vegetable oil

Method:

1. Heat up the vegetable oil in a non-stick pan.
2. When the oil is hot, fry the potato slices on medium heat. Spread them in a single layer to ensure even cooking. Then flip them over when the underside is browned. The potatoes are cooked when a spatula or fork breaks them up easily. Scoop onto a plate lined with a kitchen towel to cool. The kitchen towel will absorb the excess oil.
3. Alternatively, a healthier cooking style is to steam the potato slices.
4. Once the cooked potato slices have cooled down completely, mix them with the natural unsweetened yogurt. You can add salt and black pepper to taste.
5. Chill in the fridge till it is time to serve.
6. Sour cream can also be used to replace the yogurt for a creamier finish.
7. For an added zing, you can add a pinch of paprika or cayenne pepper.

 

Buttered broccoli 

Ingredients:
A small head of broccoli (cut into florets)
A tbsp. of butter

Method:

1. Heat up the butter in a non-stick pan on medium-low  heat. Be careful not to burn the butter. Add the broccoli to the pan and coat evenly with the butter. Turn the heat to low. Cover the pan for a minute.
2. Once the broccoli is cooked, it turns into a brighter green.
3. Serve hot with a main dish of your choice.

Succulent and flavourful dory fillet

These recipes are easy to prepare and cook, even after a full work day, and they are healthy too. I hope you will enjoy them as much I did. 🙂

Bon appetit!