Dorada in Palermitano sauce with asparagus and lime
2 servings
15 minutes
Dorada in palermitan sauce with asparagus and lime is a gastronomic journey to sunny Italy. The fish, tender and juicy, acquires a golden crust, while the spicy palermitan sauce with tomatoes, anchovies, capers, and herbs fills the dish with Mediterranean aromas. Asparagus adds freshness and a crunchy texture, while lime provides a subtle citrus tang. This dish is perfect for a romantic dinner or an exquisite family gathering, adding special charm and lightness to the meal. Serve with a glass of white wine for complete enjoyment!
1
Add halved asparagus to salted boiling water and cook for 5 minutes.
- Green asparagus: 160 g
2
Make two parallel shallow cuts on the skin side of the fish fillet and fry in a non-stick pan for 2 minutes on each side until golden brown, season with salt and pepper.
- Dorada (gilt-head bream) fillet: 330 g
- Sea salt: 5 g
- Ground black pepper: 5 g
3
Cut the flesh of olives and black olives from the pit, and cut the cherry tomatoes into 4 pieces.
- Green olives: 20 g
- Black olives: 20 g
- Cherry tomatoes: 60 g
4
Cut 2 thin slices of chili pepper and finely chop parsley and basil.
- Chili pepper: 1 piece
- Parsley: 5 g
- Basil: 5 g
5
Finely chop the garlic and anchovies and sauté them in olive oil for 1 minute.
- Garlic: 3 cloves
- Anchovies: 3 g
- Olive oil: 60 ml
6
Add 40 ml of white dry wine and tomatoes in their own juice, parsley and basil, pulp of olives and black olives, cherry tomatoes, chili pepper, and capers, season with salt and simmer for 2 minutes.
- Dry white wine: 40 ml
- Tomatoes in their own juice: 50 g
- Parsley: 5 g
- Basil: 5 g
- Green olives: 20 g
- Black olives: 20 g
- Cherry tomatoes: 60 g
- Chili pepper: 1 piece
- Capers: 12 g
- Sea salt: 5 g
7
Place the cooked fish on a plate, drizzle with sauce, arrange boiled asparagus beside it, garnish with half a lime, and serve.
- Green asparagus: 160 g
- Lime: 1 piece