Dorado with Scalloped Potatoes and Chorizo

Dorado with Scalloped Potatoes and Chorizo

Preparation time: 10 min

Cooking time: 30 min

Portions: 2 servings


1 Dordado - filleted without skink
200 gr of chorizo in slices
1 pot of peeled tomato
2 peppers in strips
1 onion in strips
1 potato
10 gr of chopped garlic
10 gr of chopped parsley
Extra virgin olive oil
Salt and pepper


  1. In a frying pan, heat the olive oil and fry the peppers, onions and chorizo slices - Once sweated add the garlic then tomatoes adding half the pot of tomato to water, lower the heat Minimum and leave to compote for about 30 minutes - season with salt and pepper and add the parsley.
  2. Salt and pepper the fillets of Seabream and cut the potato to the mandolin without washing to keep the starch which will allow to stick between them. Place the slices of potatoes to form a shell on the sea bream fillet.
  3. In a frying pan, heat in little olive oil and sear the net on the shell side for 1 to 2 minutes (be careful not to burn the potato scale) and then to bake for 5 to 7 minutes


Serve with your favorite accompaniment. Sea bream can be replaced by other fish such as Striped Bar, Vivaneau or Black Bar, Tassergal, Roballo, etc.


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