Dory Parmigiana & Salad


  • 1 pack

    Sealord Dory Wholemeal Fillets 270g

  • 1 can (200g)

    crushed tomatoes

  • 1/4 cup

    parmesan cheese, grated

  • shredded basil (optional)

  • Side Salad
  • 1

    red capsicum, core removed, sliced thickly

  • 60g

    rocket leaves

  • 1/4 cup

    toasted slivered almonds

  • Salad Dressing
  • 2 tbsp

    olive oil

  • 2 tsp

    balsamic vinegar

  • 1 tsp

    Dijon mustard

  • 1 tsp



  1. Preheat oven to fan bake 190°C.
  2. To make the Dory Parmigiana, place the crushed tomatoes in a small baking dish. Then place the two Dory Wholemeal Fillets on top of the tomatoes.
  3. Mix togther the grated parmesan & shredded basil, then sprinkle over the Dory Wholemeal Fillets.
  4. Place the baking dish into the oven for 25 minutes.
  5. To make the salad, heat a frying pan to a high temperature and cook the red capsicum for 2-3 minutes each side, until coloured and completely softened. Set aside.
  6. Place the rocket, cooked red capsicum & slivered almonds into a bowl and drizzle with dressing. Season with freshly ground pepper.
  7. To make the dressing, combine the olive oil, balsamic vinegar, Dijon mustard & sugar in a jar, and shake well.
  8. Remove the Dory Parimigiana from the oven, and serve with side salad.

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