Dorado fish: how to cook correctly. Video

The delicate taste of fish is best emphasized by a mixture of summer vegetables and herbs.

You will need: – 4 pieces of gilthead fillet; – 1 zucchini; – 1 medium eggplant; – 2 bell peppers – red and yellow; – 1 onion; – 3-4 cloves of garlic; – 4 large tomatoes; – a bunch of fresh basil; – olive oil, suitable for frying; – salt and freshly ground black pepper.

Wash the vegetables and basil. Chop the greens. Peel the onion, garlic, eggplant and zucchini. Cut the onion into half rings, and the zucchini and eggplants into cubes with a side of no more than 2 cm. Chop the garlic finely. Peel the bell peppers and cut into strips. Heat olive oil in a deep skillet.

First fry the onion until golden brown, then add the bell pepper to it and cook for another 2-3 minutes. Then add all the other vegetables except the garlic to the onions and peppers. After 5 minutes, put the chopped tomatoes into the pan and pour in a glass of water. Reduce heat and cover with lid. Simmer vegetables, stirring occasionally, for at least 20 minutes. At the end of cooking, add garlic, salt and basil.

In another pan, you will need to cook the fish. Rinse the gilthead fillet in running water, blot with a paper towel and place in a pan with heated olive oil. Fry the fillets for 5-7 minutes on each side, until golden brown. Season the fish with salt and pepper. Place the vegetable ratatouille on the bottom of the deep platter and the fried fillets on top. The best accompaniment to this dish would be a light white wine such as Chablis or Riestling.