Pan‑fried Dorade

Ingredients

• 1600 g ready‑to‑cook dorade (4 fish)
• Salt
• Pepper
• 2 tbsp flour
• 40 g butter‑clarified fat (for frying)
• 100 g wild garlic pesto
• Lemon slices (for serving)

Instructions

1. 1.

   Wash the fish inside and out thoroughly under running water, then pat dry. Season both sides with salt and pepper and coat in flour. In a hot clarified butter in a large pan, fry each side slowly golden brown for about 8 minutes, spooning over the fat occasionally. Remove from the pan and drain on kitchen paper.

2. 2.

   Garnish with wild garlic pesto and serve with lemon wedges.