Dorade with Oven Potatoes
Dorade with oven potatoes is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Dorade fillets
- 1 Shallot
- Salt
- freshly ground pepper
- 100 g Arugula
- 300 g tomatoes
- 4 tbsp Lemon juice
- 2 tsp butter
- 800 g potatoes
- olive oil
- 1 untreated lemon
- 4 sprigs Rosemary
- 3 Garlic cloves
- 50 ml dry white wine
- 150 ml fish stock
Instructions
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1.
Wash the potatoes thoroughly and cut them into thin strips. Toss with salt, pepper, and about 4 tbsp olive oil, then place in a baking dish. Peel two garlic cloves and add them. Wash the lemon hot, grate it dry, slice it, and mix into the potatoes. Rinse the rosemary, shake off excess water, scatter over the potatoes, and bake in a preheated oven at 200 °C (fan‑forced) for about 30 minutes until golden brown.
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2.
Pat the fish fillets dry and score the skin side several times. Drizzle with 2 tbsp lemon juice. Boil the tomatoes, peel, seed, and chop into pieces. Roughly wash and chop the arugula. Peel and finely mince the shallot and remaining garlic clove. In a wide pot, sauté in butter until translucent. Add the tomatoes and arugula, season with salt and pepper, then deglaze with the remaining lemon juice, wine, and fish stock. Taste the sauce with salt and sugar. Place the Dorade fillets skin side up into the pan, cover, and steam for about 8–10 minutes.
