Dorado with vegetables
1 serving
20 minutes
Dorada with vegetables is an exquisite dish of French cuisine that combines the freshness of sea fish with the rich aromas of Mediterranean ingredients. The light acidity of capers and white wine complements the tender dorada fillet, while the sweetness of cherry tomatoes balances the flavor. Olive oil gives the dish a velvety texture, and green basil finishes the composition with a refreshing note. This dish is perfect for a romantic dinner or a festive lunch, highlighting the sophistication of French gastronomy. Serving dorada with vegetables not only pleases the eye but also awakens the appetite, creating a harmony of flavors where each ingredient plays its role.
1
Sauté finely chopped shallots and garlic in olive oil, add capers, cherry tomatoes, and olives, pour in wine, let it evaporate, and add broth. Place the dorade fillet in the boiling sauce, cover with a lid, and simmer until cooked, then remove the lid, let the sauce evaporate, and add salt and pepper.
- Olive oil: 20 ml
- Shallot: 20 g
- Garlic: 5 g
- Pickled capers: 10 g
- Cherry tomatoes: 70 g
- Large pitted olives in oil: 10 g
- Dry white wine: 30 ml
- Dorada (gilt-head bream) fillet: 140 g
- Salt: to taste
- Ground black pepper: to taste
2
Garnish with green basil leaves and drizzle with olive oil.
- Green basil: 5 g
- Olive oil: 20 ml
