Dorada in Sicilian
4 servings
20 minutes
Sicilian-style dorada is a true embodiment of sunny Italy. This recipe reveals the passion and sophistication of Sicilian cuisine. Juicy dorada, gently poached or steamed, pairs with a rich tomato sauce where tomatoes, garlic, basil, and chili peppers simmer slowly. Lime adds a fresh citrus note while fennel contributes an exquisite aroma. Drizzling with extra virgin olive oil completes the dish, adding refinement and depth of flavor. This dish is perfect for a romantic dinner or a cozy family gathering, allowing you to enjoy the harmony of Mediterranean ingredients.
1
We blanch the tomatoes, add cherry tomatoes to them and stew with garlic, basil, and chili pepper. All of this is in tomato sauce. So one tomato, another tomato and tomato sauce — that's Sicily, friends.
- Tomatoes: 54 g
- Tomato sauce: 80 g
- Basil: 3 g
2
Take a fresh dorado, cut out two fillets, and boil for 4 minutes in vacuum packaging. If there's no vacuum — steam in the oven. If steaming isn't possible — just poach.
- Gilt-head bream (dorada): 500 g
3
We combine the fish with the sauce. First the sauce, then the fillet, grate lime zest on top, add fennel sprouts, and drizzle with extra virgin olive oil.
- Lime: 1 g
- Fennel: 35 g
- Olive oil: 30 ml
