Ingredients

Method

• 300-400 g filleted dorado, skin still on olive oil
• sea salt flakes
For the dressing, mix together:
• 2 T olive oil
• zest and juice of 1 orange
• 1 cloves garlic, crushed
• ½ t mustard
• ½ T honey
• 2 T shredded basil
• sea salt and ground black pepper, to taste
• steamed green beans, for serving

Method

Ingredients

Oil and lightly salt the fish. Place it on a cast-iron grill pan, skin side up, then slide under a hot grill until the skin is blistered. Flip the fish, then spoon over some of the dressing. Cook for a minute or two.
Lift onto plates (or shallow bowls) and pour over the rest of the dressing.
Serve, with the green beans, either hot or at room temperature.

Cook’s tip: Take care not to overcook the fish – it must stay moist to be at its best.

Per serving: 2 102.7KJ, 40.3g protein, 31.9g fat, 9.5g carbs