Parmesan Crusted Dory with Roast Potato and Cauliflower

It's that time of the month where I want to TRY eating healthy. So yesterday, I was going to whip up my meatballs, and I remembered that I still have one slab of frozen dory in the freezer. And I just bought potatoes and cauliflower, so I thought that would be a good substitute to rice and a fresh take on veggies as I rarely eat them.

As usual, I aim to spend no more than an hour-35 minutes max to prepare my dinner cause I would play with my Baby Ja right after I get home, and then start cooking. Now, usually when I start cooking is when  I'm really hungry already, so I opt for simple dinner menus.

This dory recipe is actually a mix and match menu that I had previously cooked with Salmon. It 's called parmesan crusted salmon, only yesterday, I used dory because that was the only fish in the freezer.

Okay, so it's not exactly the healthiest kind of sauce, but the guilt in eating it was less and it tastes good!

Parmesan Crusted Dory with Roast Potato and Cauliflower

Ingredients:

• 1 slab of frozen dory


• 3-4 cloves of garlic, unpeeled


• 1 big potato, cubed into bite sized pieces


• 1 chunk of cauliflower, cut into small florets


• For the sauce:


• +- 2 teaspoon of dried thyme


• +- 3 tablespoon of mayonaise (I like this one brand from Korea, but I ran out so I'm using Kyuupi from Japan)


• +- 2 tablespoon of parmesan (But you can throw in however much you prefer, I sprinkled some on top later)


• a hint of salt and black pepper


• I think it would taste nice with a bit of Lemon, either squeezed or thinly sliced.

How to:

• Preheat oven 200c


• Mix the sauce into a bowl


• Cut the dory into decent sized pieces. Mine was about 5 cm, it came out to be 3 pieces.

• Marinate the dory with salt, pepper and thyme on both sides, and place on the baking tray with the unpeeled garlic.


• Spread the sauce just on the top of the dory. In my humble opinion, the dory meat is very soft and absorbing, I didn't want the taste to be too strong and creamy. But for the salmon, I did it on both sides.


• Drizzle with extra virgin olive oil all over and put in the oven for 10 minutes.


• After 10 minutes, drain the potato and cauliflower. Yesterday, I put a teaspoon of Blueband for some reason. But anyways...


• Take out the dory from the oven, the dory should turn white if not somewhat luminous... don't worry cause it'll go back in.


• Don't overdo the draining process, it's ok to have that bit of milk broth as you transfer it to the baking dish.


• Put it back in the oven for another 10-15minutes tops!


• At this stage, I sprinkled a bit of parmesan and thyme so the cauliflower and potato have that extra taste.

And you're done.

What you get:

A soft textured dory with a creamy light sauce with a burst of herb flavor. The cauliflower and potatoes just melts in your mouth. And the garlic (oh it's the best!), just squish it lightly with your fork and enjoy!