Dorade with pesto puree and a variation of vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the basil and parsley, shake dry and pluck the leaves. Grate the pecorino. Wash the chilli pepper, grate dry, remove seeds and chop. Puree basil, parsley, pecorino, cashew nuts and chilli. Add 100 ml olive oil, season to taste with salt and pepper

2. 2

   Wash the fish, dab dry and season with salt and pepper. Brush 4 squares of aluminium foil (approx. 40 x 40 cm) with some olive oil and place the fish on top. Peel garlic, wash coriander and rosemary and shake dry. Fill fish with coriander, rosemary and 1 clove of garlic each. Wash lemon, grate dry and cut into 8 slices. Put 2 slices on each fish. Close aluminium foil well to packages and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes

3. 3

   In the meantime, peel the potatoes, cut them into smaller pieces and cook them in boiling salted water for about 20 minutes. Wash the zucchini and grate dry. Clean and wash the leek. Peel and wash carrots. Sort, wash, spin dry and clean the spinach

4. 4

   Cut zucchini, leek and carrots into thin strips of equal size. Peel and finely chop the onions. Finely chop the remaining garlic. Heat 1 tablespoon of olive oil in a frying pan, fry the vegetable strips with onions and garlic in it. Add spinach 2-3 minutes before the end of the cooking time and let it collapse. Season vegetables with salt, pepper and nutmeg

5. 5

   Drain the potatoes, add the milk to the pot and mash with the potatoes. Stir in pesto to taste and keep warm. Store the rest of the pesto in a screw-top jar covered with some olive oil in the refrigerator and use it for other purposes. Arrange fish and vegetables on plates, serve with pesto puree

Nutrition Facts

KCAL
610 kcal

CARBS
33 g

FATS
22 g

PROTEINS
62 g