Flaky dorado fillet coated in a red pepper sauce, accompanied by fluffy sweet potato mash, and a crunchy lentil salad.
Rich Romesco Dorado Fillet
Rich Romesco Dorado Fillet
with sweet potato mash & a crispy lentil salad
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Dorado Fillet
- Dorado Fillets
- Flaked Almonds
- Garlic Clove
- Garlic Cloves
- Lentils
- Paprika
- Pickled Bell Peppers
- Red Wine Vinegar
- Salad Leaves
- Sun-Dried Tomatoes
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Paper Towel
- Blender
SWEET POTATO MASH
Boil the kettle. Preheat the oven to 200°C. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
FISH & LENTILS
Pat the dorado fillet dry with paper towel and coat in oil and season. Place the drained lentils on a roasting tray in a single layer, coat in oil and season. Top with the dorado fillet and roast in the hot oven for 8-10 minutes until the fish is cooked through and the lentils are crisping up.
TOASTY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAVISHING ROMESCO
In a blender, add ¾ of the chopped pickled peppers, ¾ of the sun-dried tomatoes, the grated garlic (to taste), the paprika, ½ the toasted almonds and the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Add a splash of water if it’s too thick. Season to taste.
SALAD TOSS UP
In a salad bowl, combine the rinsed salad leaves, the remaining chopped pickled pepper, the remaining sun-dried tomatoes, the cooked lentils, a drizzle of olive oil and seasoning.
LET’S ASSEMBLE!
Plate up the dorado fillet. Spoon over the romesco sauce and side with the sweet potato mash and the lentil salad. Sprinkle over the remaining almonds. Dig in, Chef!
Sweet Potato - 250g
Dorado Fillet - 150g
Lentils - 60g
Flaked Almonds - 15g
Pickled Bell Peppers - 50g
Sun-dried Tomatoes - 20g
Garlic Clove - 1
Paprika - 2,5ml
Red Wine Vinegar - 15ml
Salad Leaves - 40g
SWEET POTATO MASH
Boil the kettle. Preheat the oven to 200°C. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
FISH & LENTILS
Pat the dorado fillets dry with paper towel and coat in oil and season. Place the drained lentils on a roasting tray in a single layer, coat in oil and season. Top with the dorado fillets and roast in the hot oven for 8-10 minutes until the fish is cooked through and the lentils are crisping up.
TOASTY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAVISHING ROMESCO
In a blender, add ¾ of the chopped pickled peppers, ¾ of the sun-dried tomatoes, the grated garlic (to taste), the paprika, ½ the toasted almonds and the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Add a splash of water if it’s too thick. Season to taste.
SALAD TOSS UP
In a salad bowl, combine the rinsed salad leaves, the remaining chopped pickled pepper, the remaining sun-dried tomatoes, the cooked lentils, a drizzle of olive oil and seasoning.
LET’S ASSEMBLE!
Plate up the dorado fillet. Spoon over the romesco sauce and side with the sweet potato mash and the lentil salad. Sprinkle over the remaining almonds. Dig in, Chef!
Sweet Potato - 500g
Dorado Fillets - 300g
Lentils - 120g
Flaked Almonds - 30g
Pickled Bell Peppers - 100g
Sun-dried Tomatoes - 40g
Garlic Clove - 1
Paprika - 5ml
Red Wine Vinegar - 30ml
Salad Leaves - 80g
SWEET POTATO MASH
Boil the kettle. Preheat the oven to 200°C. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
FISH & LENTILS
Pat the dorado fillets dry with paper towel and coat in oil and season. Place the drained lentils on a roasting tray in a single layer, coat in oil and season. Top with the dorado fillets and roast in the hot oven for 8-10 minutes until the fish is cooked through and the lentils are crisping up.
TOASTY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAVISHING ROMESCO
In a blender, add ¾ of the chopped pickled peppers, ¾ of the sun-dried tomatoes, the grated garlic (to taste), the paprika, ½ the toasted almonds and the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Add a splash of water if it’s too thick. Season to taste.
SALAD TOSS UP
In a salad bowl, combine the rinsed salad leaves, the remaining chopped pickled pepper, the remaining sun-dried tomatoes, the cooked lentils, a drizzle of olive oil and seasoning.
LET’S ASSEMBLE!
Plate up the dorado fillet. Spoon over the romesco sauce and side with the sweet potato mash and the lentil salad. Sprinkle over the remaining almonds. Dig in, Chef!
Sweet Potato - 750g
Dorado Fillets - 450g
Lentils - 180g
Flaked Almonds - 45g
Pickled Bell Peppers - 150g
Sun-dried Tomatoes - 60g
Garlic Cloves - 2
Paprika - 7,5ml
Red Wine Vinegar - 45ml
Salad Leaves - 120g
SWEET POTATO MASH
Boil the kettle. Preheat the oven to 200°C. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
FISH & LENTILS
Pat the dorado fillets dry with paper towel and coat in oil and season. Place the drained lentils on a roasting tray in a single layer, coat in oil and season. Top with the dorado fillets and roast in the hot oven for 8-10 minutes until the fish is cooked through and the lentils are crisping up.
TOASTY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAVISHING ROMESCO
In a blender, add ¾ of the chopped pickled peppers, ¾ of the sun-dried tomatoes, the grated garlic (to taste), the paprika, ½ the toasted almonds and the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Add a splash of water if it’s too thick. Season to taste.
SALAD TOSS UP
In a salad bowl, combine the rinsed salad leaves, the remaining chopped pickled pepper, the remaining sun-dried tomatoes, the cooked lentils, a drizzle of olive oil and seasoning.
LET’S ASSEMBLE!
Plate up the dorado fillet. Spoon over the romesco sauce and side with the sweet potato mash and the lentil salad. Sprinkle over the remaining almonds. Dig in, Chef!
Sweet Potato - 1kg
Dorado Fillets - 600g
Lentils - 240g
Flaked Almonds - 60g
Pickled Bell Peppers - 200g
Sun-dried Tomatoes - 80g
Garlic Cloves - 2
Paprika - 10ml
Red Wine Vinegar - 60ml
Salad Leaves - 160g
Woolies Products in this dish
