For fish lovers, Dorade is a treat! Together with tomatoes and potatoes and the right herbs, you can conjure up a delicious Mediterranean dish. SWR4 chef Jörg Ilzhöfer shows how to prepare sea bream quickly and easily.
- 4 ready-to-cook sea bream fillets (with skin)
- 8 potatoes (peeled)
- 6 shallots
- 2 cloves of garlic (finely chopped)
- 14-18 cherry tomatoes
- 2-3 tablespoons of olive oil
- 1 tbsp paprika powder (smoked)
- a little thyme, rosemary and garlic
- a little sugar
- You will need a casserole dish for the recipe.
In just a few steps: How to properly fillet sea bream
In the pictures: Dorade with tomato and potato – the most important steps
Preparation: Add tomato and potato
First, boil the potatoes and let them cool, then peel and cut them into slices or pieces.
Then fry the potato slices in a little olive oil. Place on a casserole dish or baking sheet. Season with salt and pepper.
Then fry shallots and garlic in olive oil until transparent and mix with paprika powder and cherry tomatoes.
Season to taste with salt and a little sugar. Pour into the potato mixture.
Preparation: Sea bream
Fry the sea bream fillets in a little olive oil on the skin. Also, the fillet does not need to be fried on the meat side. Add the garlic and herbs and place on top of the potato-tomato mixture for the last eight to ten minutes and cook until done.
Cooking time: eight to ten minutes in an oven preheated to 180 degrees.
Dorade with tomatoes and potatoes – recipe for download
Overview of all SWR recipes