eCook Meal
Pan-fried Dorado & Basil Pesto
with potato wedges, radish & fresh lemon
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pan-fried Dorado & Basil Pesto?
The preparation time for Pan-fried Dorado & Basil Pesto with potato wedges, radish & fresh lemon is between 25 and 30 minutes.
What is the total time required to make Pan-fried Dorado & Basil Pesto with potato wedges, radish & fresh lemon?
The total time required to make Pan-fried Dorado & Basil Pesto with potato wedges, radish & fresh lemon is between 30 and 35 minutes.
How many servings does Pan-fried Dorado & Basil Pesto provide?
4 servings
What are the main ingredients in Pan-fried Dorado & Basil Pesto?
Dorado Fillet, Lemon, NOMU Seafood Rub, Pea, Pesto Princess Basil Pesto, Potato, Radish, Salad Leaves
What is the nutritional information of Pan-fried Dorado & Basil Pesto?
Calories: 406, Carbs: 47 grams, Fat: grams, Protein: 31.5 grams, Sugar: 6.1 grams, Salt: 558 grams
How do I prepare Pan-fried Dorado & Basil Pesto?
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. 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! 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. PLUMP PEAS: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. 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. 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).
What should be prepared from my kitchen to make Pan-fried Dorado & Basil Pesto?
Dorado Fillet, Lemon, NOMU Seafood Rub, Pea, Pesto Princess Basil Pesto, Potato, Radish, Salad Leaves
How many calories does Pan-fried Dorado & Basil Pesto have?
406 calories
How much fat content does Pan-fried Dorado & Basil Pesto have?
grams