Steamed Gilthead on a Bed of Vegetables From the Steamer

For the dorade, pluck basil leaves and chop finely. Wash the orange in hot water, dry, finely grate the peel and squeeze out the juice. Peel and press garlic. Mix with basil, orange zest, 3-4 tablespoons orange juice, oil, salt and pepper.

Clean zucchini and celery, peel carrots, cut everything into thin sticks about 5 cm long. Divide into perforated cooking containers, lightly salt and pepper.

Wash the dorades and pat dry. Drizzle 1 tablespoon basil sauce in each belly and season outside with salt. Place fish on top of vegetables and cook (at 90°C for 25-30 minutes).

Serve dorades and vegetables with remaining basil sauce.

Preparation Tip:

A wonderful dorado recipe!

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