Grilled Dorade with Vegetables

Ingredients

• 4 dorades (pre‑cooked in portion size)
• Sea salt
• black pepper (freshly ground)
• 2 Garlic cloves
• 4 sprigs Parsley
• 2 tbsp olive oil
• 500 g cooked potatoes
• 3 tbsp butter
• 1 sprig rosemary
• 400 g broccoli florets
• 4 lemon halves (for serving)

Instructions

1. 1.

   Rinse the dorades and pat dry. Season the inside with salt and pepper. Rinse the parsley and shake dry. Peel the garlic and slice into rounds. Stuff the dorades with the sliced garlic and parsley, then clamp them in a fish grill grate. Brush the dorades with oil and season with salt and pepper. Grill over high heat, turning occasionally, for about 15 minutes.

2. 2.

   Peel the potatoes and cut into slices. In a hot non‑stick pan, slowly brown in 2 tbsp butter for about 10 minutes until golden. During the last few minutes sprinkle with sprig rosemary. Season with salt and pepper.

3. 3.

   Rinse the broccoli and blanch in salted water for about 5 minutes to retain a slight bite, then drain and toss in the remaining hot butter. Season with salt.

4. 4.

   Plate the dorade with the vegetables and serve with lemon halves for squeezing.