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Dorada a la Roteña | Spanish Rota-Style Sea Bream
(0)
40 min
Quick
Knuspr-Küche
Aromatische Goldbrassenfilets auf einem saftigen Bett aus geschmorten Paprikastreifen, sonnengereiften Tomaten, Zwiebeln, Knoblauch und einem Hauch Weißwein. Dorada a la Roteña ist ein andalusischer Klassiker aus der Küstenstadt Rota – herrlich leicht, voller mediterraner Aromen und perfekt für ein gesundes Dinner.
Preparation method
Preparation
Halve the onion and cut into thin half rings. Wash, deseed, and cut the red bell pepper and pointed pepper into thin strips. Peel the garlic cloves and cut into thin slices. Wash the tomatoes and dice into bite-sized pieces. Wash the fresh parsley, shake dry, and chop finely.
Rinse the sea bream fillets briefly under cold water, pat thoroughly dry with kitchen paper, and lightly score the skin side diagonally 2-3 times. Season both sides with a pinch of sea salt and freshly ground black pepper.
Prepare the Vegetable Bed
Heat 2 tbsp of olive oil in a large, ovenproof pan or braising dish over medium heat. Add the onion rings and pepper strips and sauté gently for about 6–8 minutes until soft. Add the garlic slices, bay leaves, and sweet paprika powder, and sauté for about 1 minute while stirring.
Chef's tip
In Andalusia, Dorada a la Roteña is traditionally prepared with a dry Andalusian white wine or sherry (Fino). A dry Verdejo or Rueda pairs wonderfully.
Serve with fresh crusty baguette or ciabatta to soak up every drop of the delicious pepper, tomato, and white wine sauce, or small Canarian wrinkled potatoes (Papas arrugadas).
Ingredients
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