Dorade with summer potato salad with spinach, fennel and feta
Grilled fillet of sea bream, with its fine, flavourful flesh, accompanied by a summer salad of new potatoes, baby spinach leaves, crunchy fennel and crumbled feta cheese. A fresh, light and sunny dish, ideal for a simple gourmet break.
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Ingredients
Portions:
4
150 g
new potatoes, halved
1 piece
sea bream fillet
1 tbsp
Casa olive oil
fine salt
white peppercorns, freshly ground
50 g
baby spinach leaves
50 g
fennel bulb, thinly sliced
30 g
feta cheese, crumbled
0.5 piece
shallot, finely chopped
1 tsp
fresh thyme leaves
0.5 piece
organic yellow lemon, juiced
1 tbsp
pomegranate seeds
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Boil 150 g of halved new potatoes in salted water for 10-12 minutes until tender, then drain and set aside.
- Heat 1 tbsp of Casa olive oil in a pan over medium heat. Season the sea bream fillet with fine salt and white peppercorns. Cook the fillet, skin side down, for 3-4 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until cooked through.
- In a large bowl, combine the cooked potatoes, 50 g of baby spinach leaves, 50 g of thinly sliced fennel, 30 g of crumbled feta cheese, and 0.5 piece of finely chopped shallot.
- Add 1 tsp of fresh thyme leaves and the juice of 0.5 piece of organic yellow lemon to the salad. Toss gently to combine.
- Plate the sea bream fillet alongside the summer potato salad. Garnish with 1 tbsp of pomegranate seeds before serving.
For a more intense flavor, marinate the sea bream fillet with a pinch of thyme and lemon zest before cooking.