Cream dory can be quite a tasteless fish on its own. Best to think of it as a neutral and relatively healthy source of protein. It’s what you cook it in or the herbs and spices you add to it that determines whether it goes from “blah” to “aha!” Here, I simply pan fry a cream dory fillet with some butter and sprigs of dill, then top it with some butter with dill pollen, and serve it with some sauteed cherry tomatoes and garnished with some lemon basil leaves and a sprinkle of lemon juice if desired. This took very little time to prepare, and completely showcased the dill pollen I wrote about earlier.
To make, heat up a saute pan over medium heat. Add a knob (about two tablespoons or a little less if you like) of sweet butter to the pan. When it has melted, add a fillet of cream dory that you have seasoned with salt and pepper and dredged lightly in wondra flour (or use all-purpose flour) to the pan, placing a sprig of fresh dill between the pan and the fish fillet. Cook this for a few minutes until the fish is lightly golden and carefully flip it over. Cook a further few minutes until the fish is just done and put in on a serving plate. Return the pan to the heat and add a few cherry tomatoes and let them saute for a few minutes until softened. Add these to the plate with fish. Add a knob of butter with some dill pollen on top of the fish. Add some lemon basil leaves if you happen to have them. And a slight spritz of lemon juice as well. That’s it. Done in less than 12-15 minutes. Serve with some good bread to mop up the juices. Revel in the dill flavor from both the herb and the pollen. Mrs. MM and I loved this simple but satisfying dish.