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Recipe Alustar
Dorade with mango salsa and coriander pesto
Ingredients Mango Salsa
- 1mango
- 1small red pepper
- 1small chilli pepper
- 2-3spring onions
- 1-2 tbsplime juice
- 1 tbspchopped coriander leaves
- Salt and pepper
CORIANDER PESTO
- 1garlic clove
- 1 tsplime zest
- 1/2-1 tsplime juice
- 2bunches coriander green
- 120mlolive oil
DORADE
- 1dorade, ready to cook
- 1 bunch of coriander
- 1 lime
- 4 tbspolive oil
- Salt
Preparation
1 Finely dice the mango, paprika and chilli pepper.
2 Cut the spring onions into fine rings.
3 Mix in lime juice, olive oil and coriander leaves and salsa in the refrigerator for 30 minutes.
4 Season to taste with salt and pepper.
5 Put all ingredients into the spice chopper and puree finely.
6 Preheat oven to 170 °C. Sea bream with cold rinse with water and pat dry.
7 Season the sea bream inside and outside with salt and add fill the coriander and the lime slices.
8 Drizzle the fish with olive oil and wrap in Alustar foil.
9 Cook the gilthead in the middle of the oven for about 35 minutes, serve with mango salsa and coriander pesto