Dorado fillet with Neapolitan sauce

Wash the potatoes and boil them in boiling water until cooked.

While the potatoes are boiling, peel and finely chop the shallots.

Do the same with garlic.

Slice the fennel.

Put the pan on the fire.

Pour olive oil.

Add onion, garlic, and thyme.

Heat the pan and then add tomatoes, slices, fennel seeds, and olives.

Slice the cooked potatoes and put them in the pan.

Simmer for 5–7 minutes.

Add wine and evaporate it.

Add broth and dorado fillet.

To salt.

Cook the fish until done — about 5 minutes.

Remove garlic and thyme from the pan.

Place Neapolitan sauce on a plate, and on top, add a piece of dorado fillet.

Garnish with chopped parsley and basil leaves.