Dorada with Pepper Oil


Dorada with Pepper OilDorada (sea bream) is one of my favourite fish. It’s available all year round and is always cheap.

Your fishmonger should be willing to fillet the fish for you, but if not, find one that will or have a go yourself – it’s not that difficult. The infusion of oil, red pepper and chilli gives a few added flavours to the fish and it’s worth using your best extra virgin olive oil for this one.

I have suggested grilling and peeling the pepper and chilli, which is a bit time consuming, but it gives a sweet, smoky flavour to the dish.

  •  2 medium dorada, filleted
  •  ½ ripe red pepper
  •  ¼ a red chilli
  •  2 tbls olive oil
  •  2 tsps white wine vinegar
  •  Salt and pepper

1.Place the pepper and chilli, skin side up, under a very hot grill. Leave until the skin blackens and blisters. Remove from the grill and place in a sealed polythene bag or covered basin and allow to cool. When cool, scrape the blackened skin away from the flesh (don’t worry if you leave a few bits, they will add to the colour of the dish). Cut the flesh of the pepper and chilli into tiny dice and set aside.
   
2.Season the fish fillets with a generous amount of salt and pepper and fry with a little oil in a large non-stick frying pan for 2-3 minutes on each side. Remove the fish from the pan and keep warm.

3.Heat the remaining olive oil in the frying pan and add the diced pepper and chilli. Cook for 2-3 minutes then add the vinegar. 
 
 4.Serve the fish with the pepper oil drizzled around the side.

Serves 2

Preparation time: 15 minutes
Cooking time: 10 minutes


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