Dorada a la cardcho

Dorado à la cardcho is a favorite way of cooking sunfish from Denis Konev, chef of the Oblaka restaurant. For this dish, he suggests using both whole fish and fillets.

Ingredients

• gilthead whole or fillet - 300-400 g
• white wine - 100 ml
• olive oil - 100 ml
• almond flour - 100 g
• garlic - 20 g
• cherry tomatoes - 100 g
• tajar olives - 50 g
• potatoes - 50 g
• thyme - 2g
• salt - 5g
• pepper - 5g
• basil - 2g

Directions

1. Salt and pepper the fish, roll in almond flour.
2. Fry dorado in a hot skillet
3. Fry the fish in a pan on each side for 3 minutes.
4. Chop vegetables, put fish on top, pour over with wine and bake until cooked
5. Put all vegetables and herbs in a deep gastronome container: cherry tomatoes cut in half, potatoes cut into rings, thyme and basil. Put fried gilthead on the vegetables, pour over with white wine and olive oil. Cover with foil and place in an oven preheated to 180 degrees for 15 minutes.