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🍽️ Dorado in Herb Foil Packets

389 kcal · 30 min · 4 servings

Ingredients

• 1 bunch chervil
• 1 bunch basil
• 1 bunch dill
• 1 bunch parsley
• 100 ml olive oil
• 2 tbsp breadcrumbs
• salt
• pepper from the mill
• 2 whole dorade
• 125 ml dry white wine
• 750 g tomatoes

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Shake the herbs dry.
3. 3. Pluck the leaves off the tough stems.
4. 4. Place the herb leaves and olive oil into a blender.
5. 5. Blend the mixture into a smooth paste.
6. 6. Stir the breadcrumbs into the herb mixture.
7. 7. Season the mixture generously with salt and pepper.
8. 8. Rinse the dorado fish under cold water.
9. 9. Pat the fish completely dry with a kitchen towel.
10. 10. Season the fish inside and out with salt and pepper.
11. 11. Cut four pieces of aluminum foil to size.
12. 12. Place each fish onto a separate piece of foil.
13. 13. Stuff the belly cavity of the fish with the herb mixture.
14. 14. Pour some wine over the stuffed fish.
15. 15. Fold up the edges of the foil and seal the packets tightly.
16. 16. Preheat the oven to 220 degrees (convection) or level 3-4 (gas).
17. 17. Place the foil packets on a baking sheet.
18. 18. Bake the packets in the oven for 25 minutes.
19. 19. Place the tomatoes briefly in boiling water to loosen the skin (blanch).
20. 20. Peel the skin off the tomatoes.
21. 21. Cut the tomatoes in half.
22. 22. Remove the seeds from the flesh.
23. 23. Slice the flesh into thin strips.
24. 24. Heat the butter in a frying pan.
25. 25. Sauté the tomato strips briefly in the hot butter.
26. 26. Season the tomatoes with salt and pepper to finish.

Nutrition per serving

• kcal: 389
• Protein: 24 g · Fett/Fat: 26 g · Carbs: 10 g