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PAN-SEARED DORADA WITH GREEN OLIVE SALSA & BOILED POTATOES

By Delicious Recipes!Posted on
PAN-SEARED DORADA WITH GREEN OLIVE SALSA & BOILED POTATOES

PAN-SEARED DORADA WITH GREEN OLIVE SALSA & BOILED POTATOES

A fresh, flavorful dish featuring small dorada cooked to golden perfection, served alongside tender boiled potatoes dressed with vibrant green olive salsa. Ideal for a light and elegant meal for two.

πŸ•’ Prep Time: 15 min (plus 1 hour salsa resting)

🍳 Cook Time: 20 min
🍽️ Servings: 2
πŸ”₯ Calories: Approx. 890 per serving (assuming full salsa consumption)

Ingredients

For the Dorada & Potatoes:

  • 2 small dorada fish (300-400 g each)
  • 2 large white potatoes, cut into 4-6 large chunks

For the Green Olive Salsa:

  • 10 g fresh parsley leaves
  • 1 large garlic clove, sliced
  • 12 g capers in vinegar
  • 1 tbsp caper vinegar
  • 75 ml olive oil
  • 5 large green olives, roughly chopped
  • Salt and freshly ground black pepper

Instructions

  1. Prepare the salsa verde at least 1 hour ahead to allow flavors to meld. Immediately after blending, it may taste slightly grassy but mellows with resting.
  2. In a blender or with an immersion blender, combine parsley (roughly chopped), sliced garlic, capers, caper vinegar, and olive oil. Blend until smooth.
  3. Taste and adjust salt or vinegar for acidity if desired.
  4. Stir in chopped green olives in large pieces.
  5. Let salsa sit at room temperature for 1 hour before serving; refrigerate if kept longer.
  6. Boil potato chunks in salted water until tender. Drain and season with a pinch of salt.
  7. Dry dorada thoroughly with paper towels. Season generously with salt and pepper, then lightly oil the fish.

Note: Small dorada fit well in the pan and cook quickly.

  1. Heat a large non-stick skillet over medium-high heat. Sear dorada for about 3 minutes per side until golden.
  2. Transfer the skillet directly to a preheated oven at 200Β°C (390Β°F) and bake for 10 minutes.
  3. Toss boiled potatoes with 2-3 tablespoons of the green olive salsa, mixing gently.
  4. Arrange dorada on a serving platter with the last-seared (browned) side up. Surround with salsa-dressed potatoes.
  5. Serve immediately, passing the remaining salsa on the side.

πŸ’‘ Tips

  • Preparing salsa in advance enhances its flavor and smoothness.
  • Use fresh parsley and quality olives for the best taste.
  • Keep an eye on dorada while searing to achieve crisp skin without overcooking.
  • Toss potatoes gently to avoid breaking them up.

🍽️ Perfect For

  • Light, Mediterranean-inspired dinners
  • Elegant weeknight meals
  • Seafood lovers seeking fresh, simple recipes

πŸ“ Final Thoughts

This pan-seared dorada with green olive salsa and boiled potatoes combines bright, herbal notes with tender fish and creamy potatoes, creating a balanced and satisfying dish that’s both healthy and impressive.