Baked dorado with tomato and olive salsa
Cooking time:
30 minutes
Active time:
20 minutes
Complexity:
Easy
Need to defrost
For the finished dish, you can serve dill pesto or traditional basil.
See all recipes category Fish 
5
Recipe "Baked dorado with salsa from tomatoes and olives"
Ingredients for 2 servings
dorad unsolved deputy.
1 pack
honey cherry tomatoes, 250g
1 pack
pitted kalamata olives, 120g
1 pack
green olives with red pepper
120 g
lime
2 pcs.
olive oil
3 tbsp. spoons
salt Himalayan pink food
to taste
black peppercorns mill
to taste
dried basil greens
1 tsp
Step 1/4
Thaw the fish, clean from the insides. Preheat the oven to 180 ° C.
Step 2/4
Combine the olive oil, salt, pepper, basil and juice of one lime. Set aside half of the mixture to season the salsa. Rub the remaining mixture on all sides and inside the fish. You can cut the skin of the fish crosswise.
Step 3/4
Cut one lime into thin rings and put fish in the abdomen. Bake the dorado on a baking sheet for 20 minutes without covering.
Step 4/4
While the fish is baking, make the salsa. Cut the olives into halves or rings, chop the tomatoes. Season with the remaining oil, lime juice and spice mixture.
Ingredients for 2 servings
dorad unsolved deputy.
1 pack
honey cherry tomatoes, 250g
1 pack
pitted kalamata olives, 120g
1 pack
green olives with red pepper
120 g
lime
2 pcs.
olive oil
3 tbsp. spoons
salt Himalayan pink food
to taste
black peppercorns mill
to taste
dried basil greens
1 tsp
Nutritional value per 100 g
Calories
119 kcal
Proteins
9 g
Fats
8 g
Carbohydrates
3 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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