Dorade with orange-fennel salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel garlic and dice finely. Wash parsley and shake dry. Peel and chop the leaves. Mix about 2 tablespoons of parsley and about 1/3 of the garlic. Wash the fish and dab dry. Cut the skin of the fish slightly from both sides several times. Distribute the parsley mixture in the incisions. Season with salt and pepper. Lightly oil the fat pan of the oven. Spread the fish on top. Wash the tomatoes, spread around the fish and sprinkle with sea salt. Sprinkle everything with 100 ml oil. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes

2. 2

   Clean and wash the fennel, peel the onions. Finely slice both. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it. Clean and wash the radicchio and cut into fine strips. Drain the olives. Whisk vinegar with orange juice, 1/3 of the garlic, salt, pepper and sugar. Add 5 tablespoons of oil and season to taste again. Mix all the prepared salad ingredients with the vinaigrette, set aside

3. 3

   For the Salsa verde capers drain. Puree finely with parsley, remaining garlic, anchovy fillets and 75 ml oil in the universal chopper. Season to taste with salt and pepper. Serve the gilthead with the salad and salsa verde

Nutrition Facts

KCAL
770 kcal

CARBS
14 g

FATS
52 g

PROTEINS
52 g