Dorado with wild rice and baked pumpkin
2 servings
40 minutes
Dorada with wild rice and baked pumpkin is a refined dish of Italian cuisine that combines the tenderness of sea fish, earthy notes of wild rice, and the sweet softness of baked pumpkin. This recipe embodies the idea of Mediterranean gastronomy, where fresh natural ingredients highlight the true taste of products. Dorada stuffed with basil and garlic gains aromatic nobility, while pumpkin baked with butter adds velvety sweetness to the dish. The wild rice garnish makes the composition rich and nutritious. The flavor is harmonious, balancing freshness, spiciness, and natural sweetness. Served with lemon and herbs, emphasizing its Mediterranean character. This dish is perfect for a romantic dinner or a cozy family gathering where one can enjoy the exquisite simplicity of Italian cuisine.
1
Preheat the oven to 200 degrees.
2
We peel the pumpkin, cut it randomly, add salt, add half of the butter, wrap it in foil, and bake for 20-25 minutes.
- Pumpkin: 150 g
- Butter: 20 g
3
We stuff the fish with basil and garlic leaves, make several cuts on the fish, salt and pepper it. Heat 2 tablespoons of vegetable oil in a pan and fry the fish on both sides, then send it to the oven for 15 minutes.
- Gilt-head bream (dorada): 2 pieces
- Basil: 20 g
- Garlic: 4 cloves
4
Boil 250 ml of water in a pot, add salt, and pour in the rice. Bring to a boil, cover, and cook on low heat for 10 minutes until the water evaporates. Remove from heat and add butter.
- Wild rice: 100 g
- Butter: 20 g
5
Place the fish on the plate, with boiled rice next to it and baked pumpkin on top. Garnish with lemon and a sprig of basil.
- Gilt-head bream (dorada): 2 pieces
- Wild rice: 100 g
- Pumpkin: 150 g
- Lemon: 1 piece
- Basil: 20 g
