Golden roasted potato wedges are partnered with perfectly pan-fried dorado fillets drizzled with basil pesto. Sided with a fast pea & radish salad. Super quick & fresh, Chef!
Pan-fried Dorado & Basil Pesto
Pan-fried Dorado & Basil Pesto
with potato wedges, radish & fresh lemon
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Dorado Fillet
- Lemon
- NOMU Seafood Rub
- Peas
- Pesto Princess Basil Pesto
- Potato
- Radish
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST WEDGES
Preheat the oven to 220°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Boil the kettle. Rinse the salad leaves and the radish. Roughly shred the leaves and slice the radish into thin half-moons. Zest and cut the lemon into wedges. Loosen the pesto with 1 tsp of warm water and 1 tsp of olive oil.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
FLAKEY DORADO
Place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the dorado dry with paper towel. When hot, fry the dorado, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
FRESH SALAD
To a bowl, add the shredded salad leaves and toss together with the sliced radish, the peas, the lemon zest, a squeeze of lemon juice (to taste), seasoning, and add a drizzle of olive oil.
TIME TO EAT
Plate up the roasted wedges, side with the dorado, and the fresh salad. Drizzle the pesto over the hake and garnish with any remaining lemon wedges. Look at you, Chef!
Potato - 200g
NOMU Seafood Rub - 5ml
Salad Leaves - 20g
Radish - 20g
Lemon - 1
Pesto Princess Basil Pesto - 15ml
Peas - 40g
Dorado Fillet - 150g
ROAST WEDGES
Preheat the oven to 220°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Boil the kettle. Rinse the salad leaves and the radish. Roughly shred the leaves and slice the radish into thin half-moons. Zest and cut the lemon into wedges. Loosen the pesto with 2 tsp of warm water and 2 tsp of olive oil.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
FLAKEY DORADO
Place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the dorado dry with paper towel. When hot, fry the dorado, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
FRESH SALAD
To a bowl, add the shredded salad leaves and toss together with the sliced radish, the peas, the lemon zest, a squeeze of lemon juice (to taste), seasoning, and add a drizzle of olive oil.
TIME TO EAT
Plate up the roasted wedges, side with the dorado, and the fresh salad. Drizzle the pesto over the hake and garnish with any remaining lemon wedges. Look at you, Chef!
Potato - 400g
NOMU Seafood Rub - 10ml
Salad Leaves - 40g
Radish - 40g
Lemon - 1
Pesto Princess Basil Pesto - 30ml
Peas - 80g
Dorado Fillet - 300g
ROAST WEDGES
Preheat the oven to 220°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Boil the kettle. Rinse the salad leaves and the radish. Roughly shred the leaves and slice the radish into thin half-moons. Zest and cut the lemon into wedges. Loosen the pesto with 3 tsp of warm water and 3 tsp of olive oil.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
FLAKEY DORADO
Place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the dorado dry with paper towel. When hot, fry the dorado, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
FRESH SALAD
To a bowl, add the shredded salad leaves and toss together with the sliced radish, the peas, the lemon zest, a squeeze of lemon juice (to taste), seasoning, and add a drizzle of olive oil.
TIME TO EAT
Plate up the roasted wedges, side with the dorado, and the fresh salad. Drizzle the pesto over the hake and garnish with any remaining lemon wedges. Look at you, Chef!
Potato - 600g
NOMU Seafood Rub - 15ml
Salad Leaves - 60g
Radish - 60g
Lemon - 1
Pesto Princess Basil Pesto - 45ml
Peas - 120g
Dorado Fillet - 450g
ROAST WEDGES
Preheat the oven to 220°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Boil the kettle. Rinse the salad leaves and the radish. Roughly shred the leaves and slice the radish into thin half-moons. Zest and cut the lemon into wedges. Loosen the pesto with 4 tsp of warm water and 4 tsp of olive oil.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
FLAKEY DORADO
Place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the dorado dry with paper towel. When hot, fry the dorado, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
FRESH SALAD
To a bowl, add the shredded salad leaves and toss together with the sliced radish, the peas, the lemon zest, a squeeze of lemon juice (to taste), seasoning, and add a drizzle of olive oil.
TIME TO EAT
Plate up the roasted wedges, side with the dorado, and the fresh salad. Drizzle the pesto over the hake and garnish with any remaining lemon wedges. Look at you, Chef!
Potato - 800g
NOMU Seafood Rub - 20ml
Salad Leaves - 80g
Radish - 80g
Lemon - 1
Pesto Princess Basil Pesto - 60ml
Peas - 160g
Dorado Fillet - 600g
Woolies Products in this dish
