Dorado in Grape Leaves
Main Dishes • Italian
Description
Recommended products: Gaea grape leaves 5. Monte Pollino Gold Selection Extra Virgin Olive Oil. Hengstenberg capers. Recipe author: Chef John Smith from a popular American supermarket chain.
Ingredients
- Dorado 2 pieces
- Canned Grape Leaves 12 pieces
- Lemon 2 pieces
- Olive Oil 2 tablespoons
- Orange zest 1 piece
- Pickled capers 2 tablespoons
- Fennel 2 pieces
- Garlic 2 cloves
Step-by-Step Guide
Step 1
Lay the grape leaves overlapping and place the medium-sized fish on them. Slice part of the fennel and sprinkle it over the fish. Cut the lemon into rounds and place it on the fish as well. Add salt and pepper to taste. Wrap the grape leaves around the fish and tie everything with kitchen twine.
Step 2
Grease a baking dish with olive oil, place the fish wrapped in leaves into it, and put it in an oven preheated to 200°C (392°F). Bake for 15 minutes.
Step 3
Meanwhile, prepare the fennel salad: slice the remaining fennel, mix it with the capers, and crush the garlic. Squeeze the juice from the second lemon and the orange and dress the fennel salad with it.
Step 4
Open the cooked fish and arrange it on plates.
Step 5
Drizzle the juice that formed during baking over the fennel salad.
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