Grilled dorade with asparagus and tomato
This grilled sea bream is a tribute to Mediterranean cuisine. The delicate flavor of the sea bream is enhanced by simple grilling, while the asparagus and tomatoes add color and taste. Serve this dish with a drizzle of olive oil and a wedge of lemon for a refreshing touch. Ideal for a light lunch or dinner on a warm day.
View recipeFor 2 persons
Time: 35 min
Difficulty: hard
Ingredients:
- 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
Prepare the asparagus and tomatoes
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.
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.
Prepare the dorade
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
Ready to serve
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.
