Sicilian Dorado with Potatoes and Olives
3 servings
50 minutes
Recipe from Roman Vasiliev, chef of the Garda restaurant.
1
Prepare all the ingredients.
2
Cut the onion into feathers.
3
Remove the pits from the olives.
4
Peel the potatoes and slice them into thin rounds.
5
Pour olive oil over the potatoes, add salt and pepper.
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
6
Place on a baking sheet and put in a preheated oven at 180 degrees for 20 minutes on the top rack.
7
Meanwhile, prepare the fish. Brush with olive oil, season with salt and pepper.
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
8
Place the fish on another baking tray.
9
Place capers, olives, and onion nearby.
- Capers: 60 g
- Kalamata olives: 100 g
- Red onion: 200 g
10
Pour white wine into the baking dish.
- Dry white wine: 200 ml
11
After 20 minutes, move the potatoes to the middle level of the oven and place the fish tray on top.
12
After another 20 minutes, take the fish and potatoes out of the oven.
13
Place one fish on each plate, beautifully arrange tomatoes, olives, and capers around it, and serve with baked potatoes.
- Gilt-head bream (dorada): 2 pieces
- Cherry tomatoes: 160 g
- Kalamata olives: 100 g
- Capers: 60 g
- Potato: 300 g