Poached Dory Fillet with Creamed Spinach

I've done a few takes on dory fillet in the past. This fish is very easy to cook, inexpensive and a bit delicate compared to other fishes because of its soft texture. What I cooked below was a first. I've been wanting to poach a fish, and since dory is easily available, I decided to give it a try.

I mixed ½ cup low-fat milk with ½ cup warm water, added a few dash of salt, ground pepper, 1 teaspoon sesame oil and sliced white onions, and placed the casserole over low fire. Slowly I soaked the fish. Once the mixture started to simmer, I added one teaspoon of crushed basil. The fish should be almost cooked by this time. Do not bring the mixture to a boil.

Poaching the fish

Adding crushed basil while simmering

On a separate pan, I sautéed sliced onion with one tablespoon butter and one tablespoon olive oil. I poured ½ cup of stock and ¼ cup cream then reduced the mixture by half. Once done, I tossed some spinach and wilted them for about 30 seconds.

I also sautéed separately some sliced mushrooms (shiitake and button) with garlic just for added flavor to the entire dish.

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