Dorade Rоyale /Sea Bass/ with Spring Potatoes


1h
Servings: 
2
Stanislava Dimitrova
How it's made: 

Clean and wash the fish. Season with sea salt, freshly ground black pepper, thyme and lemon grass. Wash the potatoes and slice them into 1/8 inch thin discs. Coat them with olive oil and season with salt and pepper. Add other fresh herbs like thyme, parsley and lovage. Stick a couple of lemon slices in the fish belly and place it over a piece of aluminum foil. Arrange the potato slices over the fish in a scale-like pattern, drizzle with a sip of white wine and wrap the fish carefully with the foil. Bake at 350 F for about half an hour. The potatoes will get nicely steamed and the fish will turn juicy and savory.

Serving the fish is a little tricky and requires a certain amount of agility, but even if the scale-like arrangement gets ruined, the taste remains perfect.

Shopping list: 
2 small Dorada royale fish (250-300 gr. each)
300-400 gr. spring potatoes
4-5 tbsp olive oil
salt and pepper
1 lemon
green herbs /thyme, parsley, lovage/
lemon grass
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