Baked Dorado

Tonight, an absolute treat.  We were lucky to get some fresh Dorado from our lovely fishmonger. So tonight we sat down to baked Dorado with Persian spiced cous cous.

To bake the fish, turn the oven up to 200c / 400f / gas mark 6.
Put the fish in an oven proof dish; we had two medium sized fish between three of us which was more than enough.
Stuff the fish with chopped cloves of garlic,  long slices of leeks and quartered lemons. Scatter some capers, more garlic, salt and a glug of olive oil, and a glug of white wine over the fish and pop them in the oven for about 25 minutes.

To make the cous cous, mix the dried grains with a teaspoon of sumac, chopped garlic, sea salt, plump raisins, chopped apricots and black pepper.
Add about 25g of butter and about 200mls of boiling water to just cover the cous cous. Cover the bowl with a lid or with cling film and leave for 10 minutes to absorb the water. Fluff up the grains with a fork.

Serve the fish flaked on top of the cous cous.

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.