🍽️ Pan-fried Dorade Fillets with Sautéed Vegetables

Name: Pan-fried Dorade Fillets with Sautéed Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pieces Sea bream fillet (approx. 180 g each); 1 tbsp lemon juice; flour; 1 tbsp ghee; 2 bulbs fennel; 2 carrots; 100 ml dry white wine; 1 shallot; salt; pepper (from the mill); 1 tbsp butter

296 kcal · 30 min · 4 servings

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Ingredients

4 pieces Sea bream fillet (approx. 180 g each)
1 tbsp lemon juice
flour
1 tbsp ghee
2 bulbs fennel
2 carrots
100 ml dry white wine
1 shallot
salt
pepper (from the mill)
1 tbsp butter

Instructions

1. Season the dorade fillets with salt and pepper and drizzle with lemon juice.
2. Clean the fennel, wash it and halve it lengthwise. Remove the hard core and cut the vegetable into thin strips. Reserve a small amount of the green fennel fronds for garnish.
3. Peel the carrots and cut them into thin, stick-like pieces.
4. Peel the shallot and chop it finely. Sauté it in half of the butter until translucent (soft and see-through), add the fennel and carrots and fry briefly. Season with salt and pepper, pour in the white wine and let the vegetables simmer under a lid for about 5 minutes.
5. Coat the dorade fillets in flour so they are lightly covered. Fry them in the remaining hot butter in a non-stick pan for about 3 minutes per side.
6. Divide the vegetables among the plates and arrange the fried dorade fillets on top.

Nutrition per serving

kcal: 296
Protein: 34 g · Fett/Fat: 11 g · Carbs: 10 g