Sweet roasted pumpkin, served with a fresh marrow salad and pan-fried herby dorado fillet. This dish may be light, but it’s heavy on flavour!
Heavenly Herby Dorado
Heavenly Herby Dorado
with baby marrow ribbons & roasted pumpkin
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Dorado Fillet
- Dorado Fillets
- Fresh Parsley
- Lemon
- Lemons
- Pumpkin Chucks
- Pumpkin Chunks
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
PUMP IT UP
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
HERB’S THE WORD
Pat the dorado dry with some paper towel and coat in ½ the spice mix, a squeeze of lemon juice, and seasoning. Set aside to marinate for at least 10-15 minutes.
WILL YOU MARROW ME?
In a salad bowl, combine the baby marrow ribbons, the lemon zest (to taste), a squeeze of lemon juice, ½ the chopped parsley, and seasoning.
LET’S FRY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the marinated fish, skin side down, for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter or an extra drizzle of oil and the remaining spice mix. Cook for a further 2-3 minutes until cooked through, constantly basting the fish.
OF-FISH-IALY DINNER TIME!
Plate up the herby dorado. Side with the roasted pumpkin and the fresh marrow salad. Sprinkle over the remaining parsley and garnish with a lemon wedge. Dig in, Chef!
Pumpkin Chunks - 250g
Dorado Fillet - 1
Spice Mix - 15ml
Lemon - 1
Baby Marrow - 100g
Fresh Parsley - 4g
PUMP IT UP
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
HERB’S THE WORD
Pat the dorado dry with some paper towel and coat in ½ the spice mix, a squeeze of lemon juice, and seasoning. Set aside to marinate for at least 10-15 minutes.
WILL YOU MARROW ME?
In a salad bowl, combine the baby marrow ribbons, the lemon zest (to taste), a squeeze of lemon juice, ½ the chopped parsley, and seasoning.
LET’S FRY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the marinated fish, skin side down, for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter or an extra drizzle of oil and the remaining spice mix. Cook for a further 2-3 minutes until cooked through, constantly basting the fish.
OF-FISH-IALY DINNER TIME!
Plate up the herby dorado. Side with the roasted pumpkin and the fresh marrow salad. Sprinkle over the remaining parsley and garnish with a lemon wedge. Dig in, Chef!
Pumpkin Chunks - 500g
Dorado Fillets - 2
Spice Mix - 30ml
Lemon - 1
Baby Marrow - 200g
Fresh Parsley - 8g
PUMP IT UP
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
HERB’S THE WORD
Pat the dorado dry with some paper towel and coat in ½ the spice mix, a squeeze of lemon juice, and seasoning. Set aside to marinate for at least 10-15 minutes.
WILL YOU MARROW ME?
In a salad bowl, combine the baby marrow ribbons, the lemon zest (to taste), a squeeze of lemon juice, ½ the chopped parsley, and seasoning.
LET’S FRY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the marinated fish, skin side down, for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter or an extra drizzle of oil and the remaining spice mix. Cook for a further 2-3 minutes until cooked through, constantly basting the fish.
OF-FISH-IALY DINNER TIME!
Plate up the herby dorado. Side with the roasted pumpkin and the fresh marrow salad. Sprinkle over the remaining parsley and garnish with a lemon wedge. Dig in, Chef!
Pumpkin Chucks - 750g
Dorado Fillets - 3
Spice Mix - 45ml
Lemons - 2
Baby Marrow - 300g
Fresh Parsley - 12g
PUMP IT UP
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
HERB’S THE WORD
Pat the dorado dry with some paper towel and coat in ½ the spice mix, a squeeze of lemon juice, and seasoning. Set aside to marinate for at least 10-15 minutes.
WILL YOU MARROW ME?
In a salad bowl, combine the baby marrow ribbons, the lemon zest (to taste), a squeeze of lemon juice, ½ the chopped parsley, and seasoning.
LET’S FRY
Place a pan over a medium heat with a drizzle of oil. When hot, fry the marinated fish, skin side down, for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter or an extra drizzle of oil and the remaining spice mix. Cook for a further 2-3 minutes until cooked through, constantly basting the fish.
OF-FISH-IALY DINNER TIME!
Plate up the herby dorado. Side with the roasted pumpkin and the fresh marrow salad. Sprinkle over the remaining parsley and garnish with a lemon wedge. Dig in, Chef!
Pumpkin Chunks - 1kg
Dorado Fillets - 4
Spice Mix - 60ml
Lemons - 2
Baby Marrow - 400g
Fresh Parsley - 15g
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