Dorade with cucumber salad

Name: Dorade with cucumber salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Organic Lemon; 1/2 bunch Thyme; 6 Branches of rosemary; 2 Garlic cloves; 2 ready-to-cook sea bream (approx. 500 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 ml Olive oil; 7-10 Tbsp Sea salt; 2 Cucumbers; 30 g Ginger Tuber; 100 ml Coconut milk; 3 TABLESPOONS Lemon juice; 1 TEASPOON Honey; 6 Stem(s) Coriander; 1 red chilli pepper; 7-10 Tbsp Herbs; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Organic Lemon
1/2 bunch Thyme
6 Branches of rosemary
2 Garlic cloves
2 ready-to-cook sea bream (approx. 500 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 ml Olive oil
7-10 Tbsp Sea salt
2 Cucumbers
30 g Ginger Tuber
100 ml Coconut milk
3 TABLESPOONS Lemon juice
1 TEASPOON Honey
6 Stem(s) Coriander
1 red chilli pepper
7-10 Tbsp Herbs
baking paper

Directions

1
Wash the lemon, grate dry and cut into slices. Wash herbs and shake dry. Press the garlic. Wash fish, dab dry. Season inside and outside with salt and pepper. Fill fish with lemon slices, garlic, thyme and rosemary
2
Place the fish on a baking tray lined with baking paper. Drizzle with oil and sprinkle with sea salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes
3
Peel the cucumbers and slice them lengthwise into strips with a vegetable slicer up to the core. Lightly salt the cucumber strips and let them stand for about 10 minutes. Peel and finely chop the ginger. Mix coconut milk, ginger, lemon juice and honey. Season to taste with salt and pepper. Wash the coriander, shake dry, pluck leaves from the stalks and chop
4
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the chilli into rings. Mix chilli, coconut sauce, coriander and cucumber. Arrange cucumber salad and fish on plates. Garnish with herbs