Dorado fillet with tomato salsa and black olives

1 serving

40 minutes

Dorado fillet with tomato salsa and black olives is a refined dish of Italian cuisine that combines the tenderness of sea fish with the brightness of Mediterranean flavors. Grilled dorado acquires a golden crust while retaining its juiciness and rich taste, perfectly complemented by fresh tomato salsa with hints of spicy onion, sweet corn, and the richness of olives. A light touch of mustard oil adds a sophisticated spiciness to the dish. This dish is suitable for both festive dinners and light Mediterranean lunches, creating an atmosphere of Italy's sunny coast with every bite.

Energy value per serving

• Calories: 181.1
• Proteins: 20g
• Fats: 6.2g
• Carbohydrates: 10.7g

Ingredients

• Dorada: 100 g
• Tomatoes: 50 g
• Corn kernels: 10 g
• Mustard oil: 1 ml
• Salt: 1 g
• Ground black pepper: 1 g
• Red onion: 5 g
• Onion: 10 g
• Olives: 15 g

Cooking steps

1. Season the dorado fillet with salt and pepper, brush with oil, and bake in the oven under the grill at 250°C.

   Required ingredients:

   • Dorada: 100 g
   • Salt: 1 g
   • Ground black pepper: 1 g
   • Mustard oil: 1 ml

2. We make salsa from tomato, chopped onion, canned cactus, olives, and corn.

   Required ingredients:

   • Tomatoes: 50 g
   • Red onion: 5 g
   • Onion: 10 g
   • Olives: 15 g
   • Corn kernels: 10 g

3. Place the fish with the head on the plate, add salsa, and drizzle with mustard oil.

   Required ingredients:

   • Mustard oil: 1 ml