Mix of green salads with dorado rolls
4 servings
60 minutes
This Italian recipe embodies the freshness and elegance of Mediterranean cuisine. Tender dorado fillet wrapped in thin strips of zucchini gains special juiciness from tomatoes and aromatic basil, creating a harmony of flavors. Steaming makes the fish soft and delicate. The salad made from a mix of greens, olives, capers, and bell peppers is complemented by grated Parmesan that adds zest. The dressing of olive oil, lemon juice, pine nuts, and garlic creates a rich flavor palette with a light nutty note. The dish is perfect for a light summer dinner or an exquisite lunch, impressing with its freshness and refined taste.
1
Take the dorado fillet, wrap it in zucchini slices, placing thinly sliced tomatoes and basil leaves inside, and secure with a skewer. Steam for 10-15 minutes.
- Dorada (gilt-head bream) fillet: 300 g
- Courgette: 150 g
- Tomatoes: 100 g
- Basil: 10 g
2
For the salad, we mix a blend of green salads: green onions; olives; capers; bell pepper; cherry tomatoes. Parmesan cheese.
- Mixed salad leaves: 100 g
- Green onion tops (scallion greens): 12 g
- Black olives: 30 g
- Capers: 10 g
- Fresh red bell pepper: 100 g
- Cherry tomatoes: 50 g
- Parmesan (Parmigiano Reggiano): 80 g
3
For the sauce: olive oil; lemon juice; salt to taste; pine nuts; basil; garlic.
- Olive oil: 30 ml
- Lemon juice: 1 ml
- Pine nuts: 10 g
- Basil: 10 g
- Garlic: 25 g
4
Dress the salad with sauce.
- Olive oil: 30 ml
- Lemon juice: 1 ml
- Pine nuts: 10 g
- Basil: 10 g
- Garlic: 25 g
