Grilled dorade with asparagus and tomato
Main course, 2 persons, approx. 35 min.
250 g (not too thick) green asparagus
salt (flakes) and pepper
150 g vine tomatoes
1 fresh dorade (400 to 500 g) (cleaned and scaled)
1 bunch of fresh Italian herbs: rosemary, oregano
1/2 organic lemon
1. Heat the grill pan over medium heat until it is very hot. Cut 2 cm from the bottom of the asparagus, grill them (while turning regularly) for about 8 minutes until done. Cut the lemon into half slices.
2. After 5 minutes, add the tomatoes and sprinkle with coarsely chopped rosemary and oregano. Grill the tomatoes until they become soft. Sprinkle with salt and pepper and scoop them onto a plate. Cover with foil to keep warm. Score the fish diagonally a few times on each side. Sprinkle with salt and pepper and grill the fish on both sides for about 15 minutes until cooked through. Add the lemon slices and grill until they get a colour and place them on top of the fish.
3. Serve the vegetables with the dorade and sprinkle with extra fresh rosemary and oregano.
Goes deliciously with rocket salad with extra virgin olive oil and balsamic vinegar, and crusty ciabatta bread.
'passione in cucina'.