For anglers, the Dorade is a pleasure! Along with tomatoes and potatoes and the right herbs, you can evoke a delicious Mediterranean dish. SWR4 chef Jörg Ilzhöfer shows how to prepare gold quickly and easily.
- 4 prepared golden fillets (with skin)
- 8 potatoes (peeled)
- 6 ascalons
- 2 cloves garlic (finely chopped)
- 14-18 cherry tomatoes
- 2-3 tablespoons of olive oil
- 1 tablespoon paprika powder (smoked)
- some thyme, rosemary and garlic
- some sugar
- You will need a casserole for the recipe.
In just a few steps: How to properly fillet the schedule
In pictures: Dorade with tomatoes and potatoes – the most important steps
Preparation: Tomato and potatoes as a side dish
First boil the potatoes and let them cool, then peel and cut into slices or pieces.
Then fry the potato slices in a little olive oil. Put in a saucepan or on a baking sheet. Season with salt and pepper.
Then sauté the shallots and garlic in olive oil until translucent and mix with the paprika powder and the cherry tomatoes.
Season to taste with salt and a little sugar. Pour over the potato mixture.
Preparation: The gold
Fry the golden fillets on the skin in a little olive oil. The fillets should not be fried on the meat side either. Add the garlic and herbs and place on top of the mixture of potatoes and tomatoes for the last eight to ten minutes of cooking and finish cooking.
Baka time: eight to ten minutes in a preheated oven at 180 degrees.
Dorade with tomatoes and potatoes – the recipe for download