Dorade royale poêlée sur pomme de terre et chorizo

Seared gilthead sea bream over potato and chorizo

Preparation: 5 minutes


Total: 17 mins

Preparation time: 5 minutes

Cooking time: 12 min

Portions: 1 person



1 small sea bream fillet
100 gr chorizo, diced
1 C. chopped garlic
1 potato in small cubes
1 shallot, finely chopped
1 diced tomato
Olive oil (sufficient quantity)
Butter (sufficient quantity)
Salt and pepper


  1.  In a pan, brown the potatoes until browned, then add the chorizo ​​and cook over medium heat for 5 minutes, stirring constantly. At the end of cooking add the garlic, tomatoes, shallot, salt and pepper and sauté for 1 more minute.
  2.  In another pan, heat a little olive oil and a little butter and fry the sea bream fillets skin side down for 5 minutes, stirring, then turn and cook for another minute.
  3.  In a large plate, serve a bed of the mixture of potatoes, chorizo ​​and tomatoes and place the sea bream fillets on top.


Serve hot. Perhaps served with a white butter or nantua sauce.