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 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 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 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!
Frequently Asked Questions
What is the preparation time for Rich Romesco Dorado Fillet?
The preparation time for Rich Romesco Dorado Fillet with sweet potato mash & a crispy lentil salad is between 20 and 35 minutes.
What is the total time required to make Rich Romesco Dorado Fillet with sweet potato mash & a crispy lentil salad?
The total time required to make Rich Romesco Dorado Fillet with sweet potato mash & a crispy lentil salad is between 30 and 50 minutes.
How many servings does Rich Romesco Dorado Fillet provide?
4 servings
What are the main ingredients in Rich Romesco Dorado Fillet?
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
What is the nutritional information of Rich Romesco Dorado Fillet?
Calories: 654, Carbs: 82 grams, Fat: grams, Protein: 42 grams, Sugar: 30.9 grams, Salt: 933 grams
How do I prepare Rich Romesco Dorado Fillet?
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. 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. 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. 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!
What should be prepared from my kitchen to make Rich Romesco Dorado Fillet?
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
How many calories does Rich Romesco Dorado Fillet have?
654 calories
How much fat content does Rich Romesco Dorado Fillet have?
grams
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