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Chargrilled Dory Fillets With Lemon And Parsley

  • 4
Chargrilled Dory Fillets With Lemon And Parsley


  • juice and grated rind 1 lemon
  • 1 tblsp freshly chopped parsley
  • 4 tblsp virgin olive oil
  • 450 grams Sealord Simply Natural Dory fillets, frozen

Gherkin and Lime Mayonnaise

  • 1 cup mayonnaise
  • 2 tblsp chopped gherkins
  • juice and grated rind 1 lime
  • 1 tblsp chopped Italian parsley

Cucumber and Lemon Salsa

  • ½ telegraph cucumber, peeled and deseeded
  • 1 spring onion, trimmed and finely chopped
  • juice and grated rind 1 lemon
  • 2 tblsp chopped Italian parsley
  • 2 tblsp virgin olive oil


  1. Mix together the lemon rind, lemon juice, parsley and olive oil with a pinch of salt.
  2. Pour the marinade into the Dory fillets' bag, seal and shake the bag carefully to coat the fish. Leave for 30 minutes so that the fillets defrost a little and take on the flavour of the marinade.
  3. Pan fry the semi-frozen fish in a little oil in a hot pan for 2-3 minutes on each side until just cooked through. The fish fillets will flake easily but remain juicy.
  4. Serve with summer vegetables such as new potatoes, courgettes, asparagus and the following accompaniments.

Gherkin and Lime Mayonnaise

  1. Mix together the mayonnaise, gherkin, lime rind, juice and parsley.

Cucumber and Lemon Salsa

  1. Combine the diced cucumber, spring onion, lemon rind, juice, parsley and olive oil.

Cooks Tips

You can substitute Sealord Hoki or Tarakihi Fillets for the Dory in this recipe if you wish. All three come from Sealords 'Simply Natural' range and are a good source of omega-3. This dish works equally well cooked on the barbecue.

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