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.
1
Season the dorado fillet with salt and pepper, brush with oil, and bake in the oven under the grill at 250°C.
- Gilt-head bream (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.
- Tomatoes: 50 g
- Red onion: 5 g
- Onion: 10 g
- Black olives: 15 g
- Corn kernels: 10 g
3
Place the fish with the head on the plate, add salsa, and drizzle with mustard oil.
- Mustard oil: 1 ml
